Grilled Shrimp In Garlic, Ginger, Lemongrass And Sweet Chili Sauce

1. 1

   Prepare the shrimp: You want the vein (digestive track) and legs removed but the shell left on. This is easy to do with a pair of scissors, simply cut up the back of the shrimp, pull out the vein, and cut or tear the legs off. The shell will protect the delicate shrimp meat on the grill.

2. 2

   Use a microplane grater to grate the ginger, garlic, and lemon grass (or very finely chop).

3. 3

   Mix them in a medium sized bowl with the sweet chili sauce.

4. 4

   Stir in the shrimp until well coated with marinade.

5. 5

   Let marinate for at least 10 minutes in the fridge.

6. 6

   Thread 4 shrimp onto each skewer.

* Per serving · 4 servings · Values may vary.

No additional tips available.