Ingredients

• 1 fresh red chile (such as Fresno), seeds removed, finely grated
• 3 garlic cloves, finely grated
• 1 tablespoon coarsely ground pepper
• 1 tablespoon fresh lime juice
• 2 tablespoons vegetable oil, plus more for grill
• 1 pound large shrimp, peeled, deveined
• Kosher salt
• Lime wedges and Kashmiri chili powder or paprika (for serving)

Special Equipment:

• Four 8-inch-long metal skewers or bamboo skewers soaked 30 minutes in water

Preparation

Whisk chile, garlic, pepper, lime juice, and 2 Tbsp. oil in a large bowl. Add shrimp and toss to coat; season with salt. Thread shrimp onto sets of 2 skewers.

Prepare a grill for medium-high heat; clean grates well, then oil. Grill shrimp, turning once, until cooked through and lightly charred, about 5 minutes total. Serve with lime wedges dipped in chili powder.