- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
The shrimp get an extra punch of flavor from the dipping sauce, which is spiked with Thai green chiles and tempered with sweetened condensed milk, which lends a beguiling, creamy roundness that tames the feisty, fiery condiment.
Ingredient:
- 5 small fresh green Thai chiles, coarsely chopped (about 3 tablespoons)
- 3 tablespoons granulated sugar
- 2 ¾ teaspoons kosher salt, divided
- 3 makrut lime leaves, spines removed and coarsely chopped (about 1 1/2 teaspoons)
- ¾ cup chopped scallions (green parts only)
- 3 tablespoons sweetened condensed milk
- 3 tablespoons fresh lime juice
- 6 tablespoons unsalted butter (3 ounces)
- ⅓ cup finely chopped fresh Thai basil
- 1 large garlic clove, finely chopped
- 1 ½ pounds head-on raw jumbo (U10) shrimp, horns snipped and backs peeled
