Yield: 4 servings

Ingredients:
16 jumbo shrimp, unpeeled, preferably head-on
6 tablespoons fish sauce (such as nuoc nam or nam pla), divided
4 tablespoons vegetable oil, divided, plus more for grill
2 teaspoons turmeric
30 cilantro sprigs, chopped
10 long red chiles (such as Holland or Anaheim), stemmed
8 garlic cloves
2 1′ pieces ginger, peeled
1/4 cup fresh lime juice
2 tablespoons palm sugar or (packed) light brown sugar

Directions:

  • Combine shrimp, 2 Tbsp. fish sauce, 2 Tbsp. oil, and turmeric in a large bowl; toss to coat.
  • Let stand for 30 minutes.
  • Purée 4 Tbsp. fish sauce, 2 Tbsp. oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms
  • Transfer dipping sauce to a small bowl and set aside.
  • Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates.
  • Shake excess liquid from shrimp and place shrimp on grill.
  • Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
  • Serve immediately with sauce.