Grilled Shrimp with Nam Prik

I saw this recipe on Mark Bittman's blog the other day and I knew I wanted to try it because it seemed so simple and fast. It basically just took as long as cooking the shrimp on the grill. The shrimp came out well, but I had to make a few adjustments to the dipping sauce because it was a little to fish sauce tasting at first for my taste. Once I did that, I really enjoyed it and I think I would have this again. It's a great simple meal when you're in a hurry and you can use the dipping sauce with so many foods. I am really excited about my trip to San Francisco tomorrow for Slow Food Nation. I am going to try my hand at live blogging, but can't make any promises that my Blackberry won't crap out on me so I am bringing my camera to take many many pictures and I promise to share them with you when I get back!

Grilled Shrimp with Nam Prik
(Adapted from Mark Bittman)

Makes 2 servings

10 large shrimp, peeled and deveined with the tails on
2 teaspoons sugar
2 teaspoons honey
1 very small red chili, minced
Juice from 1ime
1 tablespoon nam pla (Thai fish sauce)
Salt

Preheat a grill to medium-high heat. Lightly season shrimp with salt and set aside.

In a small bowl, combine sugar, chili, lime juice and nam pla. Taste and adjust seasonings if necessary.

Grill shrimp for about 2 minutes on each side. Serve alongside nam prik.