4Fresno chiles, coarsely choppedsee post for alternatives
8clovesgarlic, smashed
2-inchpiecefresh ginger, peeled and thinly sliced
1/2cgranulated sugar
3Tblsfish sauce
2tspkosher salt
1/4cneutral oil, plus 2 Tbls
2lbsshrimp, peeled or unpeeledwhatever you prefer
3cbasil leaves
lime wedges for serving
sliced cucumbersfor serving
Instructions
In a blender, combine the chiles, garlic, ginger, sugar, fish sauce, salt and 1/4 c neutral oil and blend until very smooth. Pour this marinade into a medium bowl and add the shrimp. Give the shrimp a toss and let them sit in the marinade for 15 minutes.*
In a large cast-iron of nonstick skillet over medium-high heat, warm the remaining 2 Tbls neutral oil. When the oil is hot, use tongs to arrange the shrimp in the skillet (you may have to cook in batches to avoid over crowding). Discard the excess marinade.
Cook the shrimp until lightly charred around the edges, around 2 minutes. Flip and cook on the second side until the shrimp are pink and cooked through, another 2 minutes. Be careful not to overcook.
Turn off the heat, add the basil, and toss vigorously until basil is wilted.
Transfer shrimp to a platter. Arrange lime wedges and cucumber slices around the edge and serve.
Notes
*The shrimp can be marinaded a day ahead. Cover and refrigerate until ready to cook.