Peel and devein two pounds of shrimp. Marinate in the Shrimp Lemongrass Marinade (see below) for at least one hour prior to grilling.

When ready to cook, preheat the grill to medium heat and lightly oil the grate. Grill shrimp for approximately two minutes per side, or until they become slightly opaque.

Spicy Lemongrass Marinade

2 stalks lemongrass, peeled and bruised, cut into 2' lengths

2 stalks lemongrass, shredded

1 large yellow onion, chopped

2 cloves garlic, peeled

1/4 cup cilantro, stems removed

1/2 cup + 1 Tbsp brown sugar

1/2 cup + 1 Tbsp white sugar

1/4 cup fish sauce

3/4 cup soy sauce

2 Tbsp rice vinegar

1 tsp chili-garlic paste

1 tsp chili paste

1 large lemon, juice and zest

3/4 cup water

2 Tbsp sesame oil

3/4 cup vegetable oil

1 tsp hot chili oil

Halve and separate the layers of two stalks of lemongrass and bruise with a mallet or the bottom of a knife handle; set aside.

In a food processor, pulse the remaining lemongrass with the onion, garlic and cilantro.

Combine the rest of the ingredients in a large mixing bowl and stir until sugar is dissolved.

Add bruised lemongrass and other shredded ingredients.

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