Ingredients:
Sambal:
6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño 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
Marinade and shrimp:
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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