print this page

INGREDIENTS
3/4 lb. jumbo shrimp ( 12 pieces roughly)
6 stalks lemon grass
salt and black pepper to taste
1/2 cup olive oil
1 red chili seeded and finely chopped
3 tbs. chopped fresh cilantro
2 scallions sliced
2 cloves of garlic peeled and sliced
grated rind and the juice of one lemon

For Dip

1/2 cup light soy sauce
1 small red chili seeded and sliced
1 tbs. chopped fresh cilantro

DIRECTIONS
Shell shrimp and de-vein ( leave the tails on)
Rinse shrimp in cold water and dry
Place lemon rind, juice, scallions, garlic, cilantro, chili, and oil into a bowl and combine
Salt and pepper to taste
Stir shrimp into mixture and cover to marinate ( for at least a half hour)

Pre-heat the broiler or light the grill

Skewer  the shrimp into lemon grass stalk and broil or grill for 4 to 5 mins. on each side until they become pink. Brushing with marinade as necessary.

Serve with dip as suggested above.