Cilantro-Lime Shrimp with Avocado and Tomato Salsa

Directions

1. 1
   In a large glass or ceramic baking dish, combine 1/2 cup of the oil with 3 tablespoons of the chili sauce, the cilantro, 1 tablespoon of the pickled ginger and the minced garlic.
2. 2
   Add the shrimp and toss well.
3. 3
   Cover tightly and refrigerate overnight, stirring once or twice.
4. 4
   In a mini processor, combine the vinegar with the remaining 2 tablespoons of chili sauce, the remaining 1 teaspoon of pickled ginger, the mustard and smashed garlic clove and puree until smooth.
5. 5
   With the machine on, add the remaining 1/4 cup of oil in a thin stream and process until emulsified.
6. 6
   Transfer to a bowl and add the avocado, tomato and scallions.
7. 7
   Season with salt.
8. 8
   Light a grill.
9. 9
   Scrape some of the marinade from the shrimp and grill them over high heat until opaque throughout, 3 to 4 minutes.
10. 10
    Transfer the shrimp to a platter and season with cracked pepper.
11. 11
    Serve with the salsa and lime wedges.