Created by ForeverMama on June 23, 2019
Step 1: Combine the garlic, ginger, lemongrass, chili sauce, fish sauce, sambal oelek, and oil
Step 2: In a bowl and whisk until blended. Transfer to an airtight container and refrigerate for
Step 3: Up to 2 weeks or freeze for up to 2 months (See Note directly below).
Step 4: *NOTE: This sauce won’t fully harden when frozen, so you can spoon out as much as
Step 5: You need whenever you want to use it.*
Step 6: Combine the paprika, granulated garlic, chili powder, and salt in a small bowl and
Step 7: Stir to mix. Store in an airtight container in a cool, dark cupboard for up to 6 months.
Step 8: Heat the grill for direct heat cooking to medium (350°F to 375°F).
Step 9: Combine the Lemongrass Chili Sauce, butter, sesame seeds, and sambal oelek in a
Step 10: Large bowl and whisk until well mixed. Set aside.
Step 11: When the grill is ready, season the shrimp with the Blackening Seasoning, coating
Step 12: Them evenly. Place the shrimp on the grill grate, close the lid, and cook for 2 minutes.
Step 13: Flip the shrimp over, close the lid, and cook them for another 2 minutes, until they turn
Step 14: An opaque pink color.
Step 15: Remove the shrimp from the grill, add to the sauce, toss well, and serve.