Lemon Grass Grilled Shrimp

August 29, 2018

Ingredients

1 stalk lemongrass, outer leaves discarded, bottom 3 inches finely minced or grated
1-inch piece ginger, finely minced or grated
2 or 3 garlic cloves, finely minced
1 stalk green onion, finely minced
2 tablespoons cooking oil
1/2 teaspoon salt
Some Freshly ground black pepper
1 pound shell-on shrimp
12 bamboo skewers
Some Cooking oil for brushing on grill grates
2 Limes cut into wedges, for serving

In a bowl, combine the lemongrass, ginger, garlic, green onion, oil, salt and pepper together.
Devein the shrimp using a pair of small sharp shears. Starting from the head end of the shrimp, snip along the top (the shrimp’s back) just deep enough to pull out the black vein. Pat the shrimp very dry. Marinate them in lemongrass-ginger mixture for 15 to 20 minutes.
Meanwhile, soak the bamboo skewers in water for 15 to 20 minutes before skewering the shrimp.
When ready to cook, preheat your barbecue grill or broiler. If grilling, brush the grill grates with cooking oil so the shrimp won’t stick. Grill the shrimp 2 to 3 minutes on each side until they are cooked through. If broiling, brush cooking oil on your broiler pan. Broil shrimp 2 to 3 minutes each side. Serve with lime wedges.

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