Servings: 5
Ingredients
- 2 lbs (16/20) large shrimp
- 2 Stalks of lemongrass, leaves separated into 12 “skewers” -or- 12 10-12” wooden skewers
- kosher salt & pepper
- 1/2 C light soy sauce
- 1 Tbsp Brown sugar
- 1 Tbsp Grated fresh ginger
- 2 Tbsp Rice vinegar
- 1 Tbsp Fresh lime juice
- 1 Tbsp Toasted sesame oil
- 2 Tbsp Grapeseed or other neutral oil, plus more to brush shrimp
- 2 Tbsp Toasted sesame seeds
- 2 Tbsp Thinly sliced scallion
- 1/4 C ½ inch slices of scallion for garnish
Instructions
- Soak the lemongrass or skewers in warm water for 30 mins.
- In a medium bowl, whisk together the light soy sauce, brown sugar, ginger, rice vinegar, lime juice, sesame oil, 2 tablespoons of grape- seed oil, toasted sesame seeds and thinly sliced scallions. Set aside.
- Season the shrimp well with kosher salt & fresh ground pepper.
- Thread them on the skewers, 3-4 on each. If using the lemongrass, you will need to skewer the shrimp with a wooden skewer first to create the holes, then thread onto the lemongrass.
- Prepare your grill, bringing to medium high heat.
- Brush the shrimp lightly with oil and grill for about 2 minutes per side, just until opaque and pink throughout. Remember, they will continue cooking a bit after they are removed.
- Place on a platter and drizzle well with the sesame scallion sauce and garnish with ½” sliced scallions. Serve with the additional sauce.
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