by Harneet Baweja and Nirmal Save from bonappetit.com (recipe from Gunpowder Restaurant in London)
Ingredients
• 1 fresh red chile (such as Fresno), seeds removed, finely grated
• 3 garlic cloves, finely grated
• 1 tablespoon coarsely ground pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil, plus more for grill
• 1 pound large shrimp, peeled, deveined
• Kosher salt
• Lime wedges and Kashmiri chili powder or paprika (for serving)
Instructions
• Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl
• Add shrimp and toss to coat; season with salt
• Thread shrimp onto sets of 2 skewers
• Prepare a grill for medium-high heat; clean grates well, then oil
• Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total
• Serve with lime wedges dipped in chili powder
