Shrimp on Lemongrass Skewers

1. 1

   Trim the tough ends and exterior sheaths from the lemongrass; roughly chop the trimmings and toss them with the shrimp, salt, pepper, cayenne, garlic, oil, and nam pla.

2. 2

   Let rest while you preheat the grill or broiler; the fire should be quite hot and the heat source roughly 4 inches from the rack.

3. 3

   Bruise the lemongrass stalks with the back of a heavy knife.

4. 4

   Remove the shrimp from the marinade and skewer them on the stalks.

5. 5

   Grill the shrimp until firm and pink, 2 or 3 minutes per side.

6. 6

   Garnish with cilantro, then serve hot with a sauce and the lime wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.