Shrimp, unlike chicken or steak, can take on the flavors of a bright, acidic marinade in minutes, making it a good choice for last-minute grilling. You actually don’t want to let shrimp sit in the marinade for too long because the acid in the citrus will start to firm up and cook the flesh.

4 servings

6

garlic cloves, smashed

2

habanero chilies, seeds removed, chopped

13"

piece ginger, peeled, thinly sliced

⅓

cup fresh lime juice

⅓

cup fresh orange juice

1

Tbsp. sugar

2

tsp. unseasoned rice vinegar

½

tsp. ground turmeric

⅓

cup vegetable oil, plus more for grill

.

Kosher salt

1½

lb. large shrimp, peeled, deveined

Flaky sea salt)

.

Cooked short-grain white rice (for serving; optional)

Flaky sea salt)

Step 1

Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in ⅓ cup oil and process until emulsified.

Step 2

Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.

Step 3

Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.