Ingredients:

1 1/2 pounds jumbo (or extra large) shrimp
4 cloves garlic
2 small red chilies, chopped
2 teaspoons sugar
3/4 teaspoon salt
1/2 cup finely chopped cilantro
1 teaspoon curry paste or powder
1 tablespoon vegetable oil

Methods:

1. Clean and devein the shrimp, leaving the shell on. In a mortar or mini food processor, pound or process the garlic and chilies to a coarse paste. Add the sugar and salt and pound to a finer paste.
2. Stir in the cilantro, curry, and oil. Gently pull open the shell of each shrimp. Divide the paste evenly and push some paste down the back of each shrimp where the vein was and under the shell a bit. Close the shell back up around the shrimp. Let marinate covered in the refrigerator up to 4 hours.
3. Preheat grill or broiler. Grill the shrimp over a medium-hot fire, until the shells are charred on one side and the shrimp is cooked halfway through, about 3 minutes. Turn and grill the other side. Serve immediately.

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