Lemongrass Shrimp

Difficulty:
1/5

Ease of Preparation: Moderate

Yield: 6 servings

Ingredients:

20 fresh shrimp peeled and deveined, 21/25 Count

1 tablespoon fresh garlic minced (15ml)

1 tablespoon vegetable oil (15ml)

 

Sauce:

1 tablespoon grated fresh ginger (15ml)

Zest and juice of 1 lime

½ cup dark rum (125ml)

½ cup brown sugar   lightly packed (125ml)

2 teaspoons chilli flakes (10ml)

4 tablespoons unsalted butter chilled (60ml)

Salt and pepper to taste

 

10 lemon grass stalks

Vegetable oil

 

Method:

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

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

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.

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

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

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

Oil grill well to help prevent sticking.

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

Flip the skewers and baste the shrimp with the sauce.

Continue to cook 1 more minute.

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

Serve and enjoy.