1-2 pounds shrimp
1/2 cup chili garlic sauce
Juice of 1 lemon
1 tablespoon lemon zest
2 tablespoons honey
1 teaspoon ginger, grated
Topping: sliced green onion, lemon slices and a drizzle of chili sauce
Light charcoal in many spots and let it burn down so most of the charcoal is lit.
For the shrimp marinade: In a small bowl add the chili garlic sauce, lemon zest and lemon juice. Stir in the honey and grated ginger. Cover the shrimp with marinade and stir well.
You only want to marinate the shrimp for 15 minutes because of the lemon juice. It will cook the shrimp and have a ceviche texture if marinated too long.
Place shrimp on skewers and cook over direct heat at about 300℉. They will cook fast so keep a close eye on them.
Place the cooked shrimp over a bed of rice noodles. Top with lemon slices, sliced green onions and a drizzle of chile sauce.