9 lb. Shrimp
2 ounces Kona Rangpur lime juice
1 tablespoon sambal
2 ounces dark shoyu
1.5 tablespoon shrimp paste
2 tablespoon brown sugar
2 tablespoon lemon zest
12 cloves garlic (finely minced)
1 tablespoon kosher salt
1) Shell and devein the shrimp. Save the shells for a stock. Take some lemons and grate the zest off, then squeeze the juice from them and set aside.
2) Get all the ingredients together except the sambal which should be added to taste. Put the ingredients in a large mixing bowl and stir until the sugar and salt are well dissolved. Take the shrimp and let marinade for 30 minutes or so.
3) Take the shrimp and the soaked skewers and start threading them, take 3 to 4 of the shrimp depending on the size.
4) Get the grill started to a good heat and grill the shrimp until it is slightly browned on both sides. Meanwhile take the left over marinade and put it into the pot and add some coconut, sambal, and shoyu to taste.