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Lemon Grass Shrimp

Lemon Grass Shrimp
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Ingredients

Shrimp

20
fresh shrimp peeled and deveined, 2½5 Count
1
Tbsp fresh garlic minced
1
Tbsp vegetable oil
10
lemon grass stalks
Vegetable oil

Sauce

1
Tbsp grated fresh ginger
Zest and juice of 1 lime
½
cup dark rum
½
cup brown sugar lightly packed
2
tsp chilli flakes
4
Tbsp unsalted butter chilled
Salt and pepper to taste
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Directions

Step 1

Cut the lemongrass stalks on an angle to create a 20x 6 inch spears.

Step 2

Skewer one shrimp (through the thick part of shrimp and through the tail) on each lemongrass stick and place them on a baking tray.

Step 3

In a medium sauce pan set over low heat combine the ginger, lime zest, lime juice, dark rum, brown sugar, chilli flakes, and butter. Season with salt and pepper.

Step 4

Bring to a simmer while whisking constantly. Cook for approximately 5 minutes and remove from the heat.

Step 5

Sprinkle the shrimp with salt, pepper, garlic and vegetable oil.

Step 6

Preheat barbeque to high heat (425°F) (220°C)

Step 7

Oil grill well to help prevent sticking.

Step 8

Place the skewers directly on the grill and cook for approximately 1 minute.

Step 9

Flip the skewers and baste the shrimp with the sauce.

Step 10

Continue to cook 1 more minute.

Step 11

Remove from grill and drizzle with remaining basting sauce so that both sides are well coated.

Step 12

Serve and enjoy.

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