This is a Thai style shrimp dish which makes a great appetizer for entertaining serve with sweet Thai chili sauce as a dip. You could also have this as an entree with Thai style fried rice and a vegetable stir-fry or small bowl of curry or tom yum soup. If you don’t use the lemongrass as skewers you may want to add crushed lemongrass to the marinade, but grilling on the skewers releases the oils from the grass right into the shrimp as it cooks. Besides, it makes great conversation at the table when your guests see what the skewers are.
- 2 to 3 stalks fresh lemongrass
- 1 pound shrimp (large shrimp, peeled with tail left intact and deveined)
- 1/2 cup dry white wine or sake
- 2 tablespoons fish sauce
- 2 teaspoons sambal chili paste (or sriracha)
- 2 teaspoons ginger paste
- 1 tablespoon Splenda brown sugar blend
- 1 whole lime (juice and zest of 1 lime)
Using a sharp knife, split the lemongrass into thin, firm, stalks.
Thread 3-4 shrimp on each stalk.
Whisk together the wine, fish sauce, sambal chili paste, ginger paste, and Splenda (or brown sugar) and save the lime for later.
Pour the marinade on the shrimp skewers in a ziplock bag and seal out all the air.
You can marinate this for up to 6 hours.
Take shrimp out of the fridge about half hour before time to grill and add lime juice and zest to the marinade.
Grill shrimp skewers several minutes each side, until just opaque and curled, basting with extra marinade as you grill.