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Grilled Shrimp With Fiery Lemongrass-Chile Sambal

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Photo: Epicurious

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Ingredients for 6 servings

6 (or more) thai bird chiles or 2 (or more) serrano or jalapeƱo chiles (preferably red), seeded, coarsely chopped

1 1/2 cups coarsely chopped shallots (about 8 ounces)

1/4 cup chopped peeled fresh ginger

3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)

6 macadamia nuts

4 garlic cloves, coarsely chopped

2 teaspoons (packed) golden brown sugar

2 teaspoons turmeric

1 1/2 teaspoons salt

1 teaspoon ground coriander

1 teaspoon paprika

1 bay leaf, crumbled

1/2 teaspoon freshly ground black pepper

2 tablespoons (or more) vegetable oil

1 cup water

2 tablespoons fresh lime juice

3 tablespoons (or more) vegetable oil

3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

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