Shrimps on Lemongrass Skewers

Serves 2


454g jumbo shrimp, peeled & deveined
2 lemon grass stalks or bamboo skewers, soaked in water for 4 hours or overnight
2 tablespoons olive oil
1 tablespoon fresh lemon juice
1/8 teaspoon freshly ground black pepper
1/2 teaspoon salt
1 teaspoon grated fresh ginger
1 tablespoon chopped fresh cinatro
1 tablespoon chopped fresh thyme


- Spear the head end and tail of each shrimp with a lemon grass stalk, placing 5 shrimps on each stalk.

- In a medium bowl, whisk the oil, lemon juice, pepper, salt, ginger, cilantro and thyme.

- Place the shrimp skewers in a rectangular glass baking dish and pour the marinade over them.

- Cover with pastic wrap and let merinade in the refrigerator for atleast 4 hours.

- Heat a charcoal grill or broiler. Grill the shrimp until firm and pink, approxmimately 4 minutes.

- Serve skewers roasted corn and grilled veggies.


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