CC license




Ingredients:
  • 2  Tbsp  finely chopped fresh lemon grass
  • 5  Tbsp  minced garlic (about 10 large cloves)
  • 1/2  teaspoon  Asian red chillie sauce, such as Sriracha
  • 3  Tbsp  fish sauce
  • 2  tsp  sugar
  • 3  Tbsp  olive oil
  • 2  Tbsp  fresh lime juice
  • 1  Tbsp freshly ground black pepper
  • 60 ml (1/4  cup)  finely chopped green onions
  • 500 gm (~1 lb)  medium shrimp, peeled (leave tails intact) and deveined
  • 6  wooden skewers (6 in. each), soaked in water
  • 80 ml (1/3  cup)  loosely packed fresh mint leaves, sliced into thin slivers

Method:
  1. In a medium bowl, whisk together lemon grass, garlic, chillie sauce, fish sauce, sugar, olive oil, lime juice, pepper, and green onions.
  2. Add shrimp and toss to coat. Let marinate 15 minutes at room temperature or up to 1 hour in the refrigerator.
  3. Prepare a gas or charcoal grill for high heat (you can hold your hand 1 to 2 in. above grill level only 2 to 3 seconds).
  4. Brush grill with vegetable oil.
  5. Thread shrimp onto skewers and grill until curled, pink, and opaque, 2 to 3 minutes per side.
  6. Remove skewers and garnish with mint.