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Grilled Shrimp with Chile, Cilantro, and Lime

['16 jumbo shrimp, unpeeled, preferably head-on', '6 tablespoons fish sauce (such as nuoc nam or nam pla), divided', '4 tablespoons vegetable oil, divided, plus more for grill', '2 teaspoons turmeric', '30 cilantro sprigs, chopped', '10 long red chiles (such as Holland or Anaheim), stemmed', '8 garlic cloves', '2 1" pieces ginger, peeled', '1/4 cup fresh lime juice', '2 tablespoons palm sugar or (packed) light brown sugar']

Combine shrimp, 2 tablespoons fish sauce, 2 tablespoons oil, and turmeric in a large bowl; toss to coat. Let stand for 30 minutes.
Purée 4 tablespoons fish sauce, 2 tablespoons oil, cilantro, and remaining ingredients in a blender or food processor until a coarse mixture forms; transfer dipping sauce to a small bowl and set aside.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Oil grill grates. Shake excess liquid from shrimp and place shrimp on grill. Cook, turning occasionally, until shrimp are charred and cooked through, 5-6 minutes.
Serve immediately with sauce.

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