pepperfor the Chili-Lime Dipping Sauce:½ cup freshly squeezed lime juice
¼ cup fish sauce
¼ cup rice vinegar
½ cup thinly sliced shallots
3 tablespoons sugar
1 teaspoon crushed red pepper flakes
2 cloves garlic, thinly sliced
1 carrot, peeled
1 chili, such as Thai bird, Serrano or jalapeno
Peel shrimp, leaving the tails on. Run a pairing knife down the backside of each shrimp, removing the vein, while butterflying the shrimp. Place in a bowl with the oil, lime juice basil and garlic. Let marinate in the refrigerator for 20 minutes.
Preheat the grill to high. Remove shrimp from bowl, discarding excess marinade and place on a large plate. Season evenly with kosher salt and pepper. When grill is hot, place shrimp onto grates and let cook for 2 minutes, leaving the cover open. Flip shrimp and cook for another 2 minutes. Remove from grill, pile on platter, and serve immediately with dipping sauce.
To make the sauce: Combine lime juice, fish sauce, vinegar, shallots, sugar, pepper flakes and garlic in a small bowl. Using a mandoline, vegetable peeler or a knife, cut the carrot into 8 to 10 thin slices. Then with a knife, cut into very fine strips. Add to the bowl. Cut the chili into thin cross sections, leaving the seeds intact, and add to the bowl. If time permits, refrigerate for at least 1 hour before serving.