Wood stove Grilled Shrimp and Cabbage

I am loving cooking on my wood stove lately, especially while I am working and cannot be tending to cooking. Setting pots on top of it is my favorite! Recently I "grilled" (atop the coals in said stove) some shrimp and cabbage, which went quickly, resulting in a very tasty dinner of shrimp, cabbage, and rice. I made this previously with sweet potatoes instead of rice, which was also delicious.

The shrimp can handle a quick marinade, taking on the flavor in minutes. This combo of citrus, ginger, turmeric and garlic is easy and delicious. I used my extra sauce on rice and veggies throughout the week, which felt like a treat. The recipe below is enough for 2, with a little extra sauce. This Bon Appetit recipe (that I've made twice now) is my first time grilling shrimp, which is SO easy: 1 minute per side, and the cabbage was about 4 minutes per side. This is a really quick dinner if the coals are already ready.

Marinade/Sauce

• 3 garlic cloves, smashed
• 1 habanero chiles, seeds removed, chopped (I used fermented minced jalapenos)
  
• 1 2" piece ginger, peeled, thinly sliced
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1 tsp sweetener (opt)
  
• 1 tsp. unseasoned rice vinegar
• 1/4 tsp. ground turmeric
• 1/4 cup olive oil, plus more for grill
• Kosher salt
• 3/4 lb. large shrimp, peeled, de-veined

Directions:

Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in ⅓ cup oil and process until emulsified.

Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.

Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice or veggies as desired.

(For grilled cabbage, cut 1" slabs from a full cabbage head and brush each side with olive oil. Grill for 4 minutes/side, flipping carefully. (You may need to insert toothpicks to hold cabbage together, depending on cabbage slab!)