Bill Hogan/Chicago Tribune
Put 1 cup sambal, ½ cup soy sauce, ¼ cup each: molasses and sugar; juice of 2 limes; 10 cloves garlic and ¼ cup oil in a blender, and puree until smooth.
Head-on shrimp -- Marinate 1 hour in refrigerator. Grill about 10 minutes. Garnish with grated ginger, lime zest and chopped cilantro.
Pork tenderloin -- Marinate 6 to 8 hours in the refrigerator. Grill about 20 minutes. Pair with grilled mango.
Tuna or swordfish -- Marinate 1 hour in refrigerator. Grill about 5 minutes per side. Serve with a grilled corn salad garnished with fresh parsley and red onion.