Thai Shrimp on Lemongrass Skewers
- 6 thin stalks fresh lemongrass
For the Thai brushing sauce:
- 1/4 cup lime juice
- 1 Tbs. Asian fish sauce
- 1/4 cup chopped fresh mint
- 4 garlic cloves, minced
- 1/4 tsp. salt
- 1/4 tsp. red pepper flakes
- 2 lb. jumbo shrimp, peeled and deveined
- 3 green onions, white portions only, trimmed to
To make the brushing sauce, in a small bowl, combine the lime juice, fish sauce, mint, garlic, salt and red pepper flakes. Taste and adjust the seasonings.
Meanwhile, prepare a medium-hot fire for direct-heat cooking in a covered grill. Position the rack 4 to 6 inches from the fire.
Carefully thread the shrimp and green onions onto the lemongrass stalks and brush the shrimp with the sauce. Place on the grill, cover, open the vents and grill, turning once, until the shrimp are cooked through, 6 to 8 minutes.
Transfer to individual plates and serve hot.