Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces

Ingredients

• ¼ cup unseasoned rice wine vinegar
• ¼ cup Asian fish sauce
• ¼ cup fresh lime juice
• 1 teaspoon sugar
• 1 jalapeño chile
• 1 tablespoon fresh ginger
• 1 tablespoon fresh cilantro
• + 8 more ingredients
• • 2 tablespoons whole coriander seeds
  • 9 scallions
  • 1 ½ pounds colossal (under 12 per pound; about 18), or jumbo (16 to 20 per pound; about 24 to 30) shrimp, peeled with tails left intact, deveined
  • ¹/₃ cup soy sauce
  • ½ teaspoon freshly coarse-ground black pepper
  • 10 8-inch wooden skewers
  • 2 tablespoons vegetable oil
  • ½ teaspoon kosher salt

In small bowl, stir together fish sauce, lime juice, and sugar. Mix well to dissolve sugar, then stir in jalapeño rings. Set aside. In small bowl, stir together soy sauce, vinegar, ginger, and cilantro. Set aside. Prepare grill for cooking: If using charcoal grill, open vents on bottom, then ligh...

View full recipe at Epicurious