Grilled Thai Chile Garlic Shrimp

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12 large raw shrimp (wild U-10 or 15/20 count) peeled, deveined and cut in "fan" shape (similar to butterfly)

1 tablespoon fresh lime juice (from1 small lime), plus lime wedges for garnish

1 teaspoon Thai chili sauce (recommended: Sriracha) or more, to taste

1 tablespoon light brown sugar

2 tablespoons bottled minced garlic or 6 fresh cloves, minced

2 tablespoons ketchup

1 Thai chile, sliced thin or habanero or Scotch bonnet

1/4 cup canola or olive oil

1/4 cup toasted sesame oil

1/4 cup soy sauce

4 to 5 grinds black pepper

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