- 3 cloves garlic, minced
- 1 serrano chile pepper, seeded and minced
- 1 1/2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon freshly squeezed orange juice
- 1 tablespoon rice wine vinegar
- 1/2 teaspoon chile paste
- 1 1/2 pounds large shrimp, shelled, deveined, and patted dry
- Combine garlic, pepper, fish sauce, sugar, orange juice, vinegar, and chile paste in small saucepan and bring to a boil. Reduce heat to medium and simmer 3 minutes until mixture thickens slightly. Let cool.
- Place shrimp in large bowl. Add 3 tablespoons of marinade, tossing well to coat shrimp and rubbing into flesh. Chill 30 minutes. Reserve remaining marinade.
- Coat grill rack with cooking spray and preheat grill to medium-high.
- Skewer shrimp and grill 3 to 4 minutes or until just cooked through, turning once and brushing with reserved marinade.