Ingredients
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18 oz raw unpeeled medium shrimp
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1 stalk fresh lemon grass (or 1 tbsp jarred sliced lemongrass)
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2 cloves garlic
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1 inch fresh ginger
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1 lemon (scrubbed)
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1 1/2 tbsp dark brown sugar
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1/2 tbsp chili paste
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3 tbsp soy sauce
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1 tbsp sesame oil
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3 cups fresh pineapple chunks
Steps
1
Thaw shrimp.
2
Cut off the bottom of the lemongrass. Remove the outer leaves and cut the stems into pieces, or use 1 tbsp of sliced, jarred lemongrass.
3
Add the lemongrass, the peeled and chopped ginger, the garlic and salt (to taste) in a mortar and pestle. Grind together until combined well.
4
Zest and juice the lemon. Put the juice aside and grind the lemon rind with brown sugar and chili paste.
5
Remove the paste from the mortar and mix with the soy sauce, oil and 2 tbsp lemon juice in a bowl to make a marinade.
6
Peel and devein the shrimp, but leave the tail. Thread the shrimp and the pineapple onto the skewers.
7
Pour the marinade over the shrimp, cover, and refrigerate for at least 45 minutes
8
In the meantime, light the grill. Remove shrimp skewers from the refrigerator. Grill in batches for 3-4 minutes until golden brown. Turn regularly.
Tips
When using wooden skewers, soak in water for 30 minutes prior to threading shrimp.
