This is delicious but quite spicy!
In a medium bowl, combine the chili sauce, sugar, lime, olive oil, garlic, ginger, mirin or Honteri, fish sauce and sesame oil and whisk well. Let stand at room temperature for at least 1 hour and up to 4 hours.
Place shrimp and all but 1/2 cup of the marinade in a 1-gallon resealable plastic bag. Reserve the remaining marinade. Let the shrimp marinate for 1 hour.
Preheat a grill to medium high. Remove the shrimp from the marinade and place on the grill; cook till just cooked through - 2-2 1/2 minutes per side.
Place the shrimp in a large bowl and add the reserved 1/2 cup marinade along with the chopped cilantro and mint. Toss well to combine. Serve immediately. Serves 6-8.
2 cups Sambal Oelek (I used the green-topped jar of Garlic-Chili sauce)
1/2 cup sugar
1/2 cup freshly squeezed lime juice
1/2 cup olive oil
1/4 cup minced garlic
1/4 cup Mirin (sweet rice wine) (I used Honteri)
2 T. fish sauce
2 T.sesame oil
3 pounds head-on shrimp, peeled and de-veined, head and tail segments left on
2 T. roughly cut cilantro
2 T. roughly cut fresh mint leaves