Name: Grilled Shrimp and Scallions with Southeast Asian Dipping Sauces
Yield: Makes 6 (first course) servings
Ingredients: 1/4 cup Asian fish sauce*; 1/4 cup fresh lime juice; 1 teaspoon sugar; 1 jalapeño chile, sliced into thin rings; 1/3 cup soy sauce; 1/4 cup unseasoned rice wine vinegar; 1 tablespoon fresh ginger, peeled and minced; 1 tablespoon fresh cilantro, chopped; 2 tablespoons whole coriander seeds; 1 1/2 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; 9 scallions, white and light-green parts only, cut into 1-inch pieces; 2 tablespoons vegetable oil; 1/2 teaspoon kosher salt; 1/2 teaspoon freshly coarse-ground black pepper; *Called nuoc mam or nam pla; available at Asian markets and in the Asian foods section of some supermarkets.; about 10 (8-inch) wooden skewers, soaked in water 30 minutes

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Grilled Shrimp and Scallions with Southeast Asian Dipping SaucesStephen Sullivan; food and prop styling: Roscoe Betsill

Across Southeast Asia, roadside vendors with small hibachis grill up delicious skewers and other street snacks. Inspired those fresh, tasty treats, this appetizer features grilled shrimp served with two simple yet boldly flavored dipping sauces.

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