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Rubyan Meshwi (Emirati Grilled Prawns)

At Abu Dhabi's Al Arish restaurant, jumbo prawns are basted in a spicy-sweet ketchup-based sauce before they are grilled. From: Saveur SERVES 2–4

2 tbsp. sugar
2 tsp. brown mustard seeds
1 tsp. ground oregano
1 tsp. whole white peppercorns
3 chiles de árbol, stemmed
3/4 cup tomato paste
1/3 cup ketchup
3 tbsp. malt vinegar
3 tbsp. olive oil
3 tbsp. tamarind concentrate
1½ tbsp. soy sauce
1½ lb. unpeeled jumbo prawns or shrimp, preferably head-on
Lemon wedges, for serving

1. Grind sugar, mustard, oregano, peppercorns, and chiles in a spice grinder into a powder; transfer to a bowl. Stir in paste, ketchup, vinegar, oil, tamarind, and soy sauce; reserve ⅓ cup sauce. Add prawns to bowl and toss; let sit 20 minutes.

2. Heat a charcoal grill or set a gas grill to high. (Alternatively, heat a grill pan over medium-high heat.) Grill prawns, flipping once and basting frequently with reserved sauce, until slightly charred and cooked through, about 10 minutes. Serve with lemon wedges.