Spicy Marinated Shrimp

I like to keep the shells on the shrimp when grilling. It's messy to eat, but that's part of the fun. Needless to say, this is not fancy dinner party fare!

7 jumbo shrimp

1 clove garlic, chopped

1 tablespoon Sriracha sauce

1 tablespoon sake

1 teaspoon sesame oil

2 teaspoons fish sauce

1 teaspoon soy sauce

1 tablespoon chopped parsley or coriander

With the shells intact, slit the back of the shrimp in order to remove the vein. Wash and drain the shrimp. Mix all the other ingredients together in a shallow pan and place the shrimp in the mixture. Coat the shrimp evenly and cover the dish with plastic wrap to marinate for at least 6 hours in the refrigerator. Take the shrimp out of the fridge about 1-2 hours prior to cooking to bring back to room temperature. Heat the grill over medium high flames and place shrimp on the grill. Cover and barbecue for about 3- 5 minutes and turn over to grill for another 2 minutes or so. The shrimp should be blackened just a bit, curled up and firm to the touch.