Step 1

Start by deveining the shrimp. See the Note above on how to devein and butterfly the shrimp. Butterfly the shrimp and place them in a large flat bottom glass container. Set the shrimp to the side while you make the marinating sauce.

Step 2

Add all the marinade ingredients together in a spice grinder or mortar and pestle. (garlic, cilantro, oyster sauce, fish sauce, sweet dark soy sauce, and 1 tablespoon of oil.)

Step 3

Blitz the ingredients in the spice grinder until you have a smooth sauce. (A small food processor may be too big for the sauce unless you double up on the recipe. Use mortar and pestle or chop the ingredients finely and add them to a medium bowl instead.)

Step 4

Add the sauce to the shrimp and gently mix until they're well coated. Cover the container with plastic wrap or a lid and refrigerate it for at least 30 minutes or up to 2 hours. While waiting for the shrimp to marinate, make the Thai green seafood dipping sauce with the grilled shrimp!

Step 5

Preheat your grill to medium heat. Thread the shrimp onto skewers if desired. I didn't because my shrimp were large enough not to fall through the grill.

Step 6

Grill the shrimp for 2-3 minutes per side or until they're pink and cooked through. Use any leftover marinating sauce to brush on the shrimp before and during grilling. Be careful not to overcook them, or they'll become tough.

Step 7

Remove the shrimp from the grill and transfer them to a serving platter. Sprinkle with sliced green onions and chopped cilantro (if using). Serve the shrimp hot with extra lime wedges on the side. Serve your grilled shrimp with the Thai green seafood sauce!  Have lots of paper towels nearby, as you'll need them for these finger-licking good shrimp. Enjoy!