Lemongrass Grilled Shrimp
Ingredients
- 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)
For serving:
- Small leaves of lettuce
- Thai sweet chili sauce (mae ploy)
Instructions
- 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.
- Serve atop pieces of lettuce on the skewers with Thai sweet chili sauce (mae ploy) as a dipping sauce.
Notes
From the kitchen of Palatable Pastime
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