Thai Shrimp Skewers

Soak wooden skewers or long toothpicks in warm water for 1 hour to prevent burning during cooking.

Combine finely chopped garlic, grated ginger, crushed red pepper flakes, sugar, fish sauce, and lime juice in a small bowl to create the marinade.

Place the cooked peeled shrimp in a bowl and pour the marinade over them, stirring gently to coat evenly. Refrigerate for at least 15 minutes or up to 6 hours for deeper flavor.

Thread one marinated shrimp onto each soaked skewer, piercing through the center of the shrimp body. Arrange skewered shrimp on a plate.

Heat a large skillet or grill pan over medium-high heat until very hot, about 2 minutes.

Working in batches if necessary, place skewered shrimp on the hot skillet in a single layer. Cook for 3-4 minutes without moving them, allowing the shrimp to develop a light char.

Flip the skewers and cook for another 3-4 minutes until the shrimp are heated through and lightly charred on both sides.

Transfer cooked shrimp skewers to a serving plate. Serve hot as an appetizer or main course with sticky rice and fresh lime wedges on the side.