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
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.
From the kitchen of Martin James – Copenhagen, Denmark.