Grilled Lemongrass Shrimp

Grilled Lemongrass Shrimp:

2 tbsp. minced lemongrass, lightly packed (fresh or frozen)

2 tbsp. fish sauce

1 1/2 tsp. lime juice

1 1/2 tsp. olive oil

1 tsp. sugar

1/2 tsp. red pepper flakes

1 lb. shrimp, peeled and deveined with tail on (I use 26/30 count)

2 fresh limes, quartered

8 skewers (soak wooden skewers in water for at least 30 minutes)

Combine first six ingredients in a large bowl. Pat shrimp dry with paper towels. Add to bowl. Rub marinade onto each shrimp. Set aside for 10 minutes.

Preheat grill to medium.

Thread each shrimp through the skewer, piercing through the tail and head area to form a letter “C”. Use four per skewer, leaving a slight gap between each shrimp. Place one lime quarter at the tip of each skewer.

Brush oil on grill. Add shrimp skewers. Cook until pink and opaque throughout, about 2 to 3 minutes per side. Serve with a squeeze of lime juice for more tang (optional). Makes 4 servings.

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