Cook with Lana...

Chili paste and fish sauce give these shrimp a Thai inspired flavor. Both are available in the ethnic food aisles at most supermarkets.

For The Shrimp:

• 1/2 cup sugar
• 1 teaspoon finely grated lime zest
• 1/4 cup fresh lime juice (from 3 to 4 limes)
• 1 tablespoon Asian chili paste
• 1 tablespoon Asian fish sauce
• Safflower oil, for brushing
• 20 large shrimp, peeled and deveined (tails left intact)
• Coarse salt
• Soak 12 wooden skewers in water for 30 minutes to prevent charring.

Make the sauce: Bring sugar and lime juice to a simmer in a small saucepan. Cook, stirring, until sugar dissolves, about 2 minutes. Remove from heat; stir in lime zest, chili paste and fish sauce.

Make the shrimp: Heat grill to high. Brush grates with oil. Thread 3 shrimp onto each skewer; season with salt. Divide sauce in half; reserve half for serving. Grill shrimp for 1 minute; brush with sauce. Flip, and grill for 1 minute more; brush with sauce again. Flip, and grill, brushing occasionally with sauce, until opaque, 1 to 3 minutes more. Serve with reserved sauce.

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