Barbecue Secret Tai Soup

From the kitchen of Martin James – Copenhagen, Denmark

1 1/2 pounds black tiger shrimp, shell on
Spicy Thai Dressing

In a stainless steel or ceramic bowl, marinate the shell-on black tiger shrimp (rinsed if defrosted) for 1 1/2 to 2 hours in sufficient Thai sauce to cover. Do not marinate longer or shrimp will start to cook in the marinade and take on a rubbery texture.

Barbecue shrimp in shells over hot coals 3-4 minutes each side. The shells keep the meat moist.

Serve immediately with a suitable dipping sauce.

Serves 4.