These shrimp skewers pack a 'wallop' of taste. The ingredients may seem overwhelming but like many Thai inspired recipes the may flavours come together with a subtle 'layering' of tastes.
I originally cut this recipe out of the newspaper. I made it so often that the newsprint disintegrated!
You can't use small shrimp for this because lemon grass stalks are often fairly thick . . . they will split small shrimp. You could thread smaller shrimp on skewers although there will be a minor impact on the flavour.
I hope that you enjoy it as much as we do!
¼ cup soy sauce
2 tbsp extra virgin olive oil
2 tbsp rice vinegar
2 tbsp asian sweet chili sauce
1 tbsp honey
2 tsp sesame oil
4 cloves of garlic minced
1 jalapeno pepper finely chopped
1 tbsp minced ginger
1 tbsp chopped cilantro
Pinch turmeric
30 jumbo shrimp
6 stalks lemon grass
Sea salt to taste
In large bowl stir together all marinade ingredients (1 – 12). Stir in shrimp. Marinade in fridge for 45 minutes.
Trim lemon grass into skewers.
Skewer 5 shrimps on each lemon grass skewer.
Sprinkle with salt.
Grill on BBQ until pink and cooked through, about 5 minutes.
Serves 6 as an appetizer
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