Grilled Shrimp with Fiery Lemongrass Chile Sambal

Ingredients

• 6 (or more) Thai bird chiles or 2 (or more) serrano or jalapeño chiles (preferably red), seeded, coarsely chopped
• or 2 (or more) serrano chiles
• or jalapeño chiles (preferably red)
• 1 1/2 cups coarsely chopped shallots (about 8 ounces)
• 1/4 cup chopped peeled fresh ginger
• 3 tablespoons chopped lemongrass (from bottom 4 inches of 2 large stalks)
• 6 macadamia nuts
• 4 garlic cloves, coarsely chopped
• 2 teaspoons (packed) golden brown sugar
• 2 teaspoons turmeric
• 1 1/2 teaspoons salt
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 bay leaf, crumbled
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons (or more) vegetable oil
• 1 cup water
• 2 tablespoons fresh lime juice
• 3 tablespoons (or more) vegetable oil
• 3 pounds uncooked unpeeled large shrimp, or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact
• or 2 1/2 pounds uncooked peeled large shrimp, deveined, tails left intact

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