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Barrington Software Incorporated

Thai Shrimp on Lemongrass Skewers

A thin, firm stalk of lemongrass makes an aromatic skewer for shrimp. Serve these shrimp with a

cucumber salad seasoned with rice vinegar and fresh cilantro.

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 2-inch lengths

Using a small, sharp knife, shape the root end of each lemongrass stalk into a point. Soak the

stalks in water to cover for about 30 minutes. Drain.

To make the brushing sauce, 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. Serves 6.

Adapted from Williams-Sonoma Cookware Series, Grill Cookbook, by Barbara Grunes (Time-Life

Books, 1999).

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