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Shrimp: Lemon Grass Shrimp Skewers

Source of Recipe


From "Recipes in Wine Country" by Tony De Luca






List of Ingredients



• 1 Tbsp honey
  
• 2 Tbsp olive oil
  
• 2 tsp sesame oil
  
• 4 cloves garlic, crushed, and finely chopped
  
• 1 Tbsp fresh ginger, finely chopped
  
• 2 jalapeño chilies, finely chopped
  
• Juice and zest of 2 limes
  
• 1 Tbsp coriander, finely chopped
  
• 4 Tbsp rice wine vinegar
  
• 2 Tbsp sweet chili sauce
  
• 4 Tbsp dark soy sauce
  
• Pinch of turmeric
  
• 30 black tiger shrimp, jumbo size, peeled and deveined
  
• 6 lemon grass stalks, outer skins removed
  
• Kosher salt and white pepper to taste
  






Instructions



1. Combine all ingredients, except the shrimp and lemon grass, in a glass bowl. Add the shrimp. Stir to combine, and refrigerate for 1 hour.
   
   
2. Preheat the grill to medium-high.
   
   
3. Using a sharp knife, cut points on the ends of each lemon grass stalk. Skewer each shrimp (5 per lemon grass stalk) by running the lemon grass stalk from the tail end to the head so that each shrimp is in a letter "U" position. Season the shrimp with salt and pepper. Grill until the shrimp have turned pink and are cooked through, about 5 minutes per side. Serve with your favorite risotto.
   
   Makes 6 servings.