Monday, January 26, 2009

Ingredients for 2 servings

4 stalks fresh lemongrass
1/4 cup fresh-squeezed lime juice
1/4 cup tamari soy sauce
1/4 cup sesame oil
11/2 lbs (24) jumbo shrimp, peeled with tails left on
2 TB toasted sesame seeds (optional)


Peel any dry, brownish leaves from the lemongrass. Cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Whisk lime juice, tamari and sesame oil together.
Skewer three shrimp on each stalk of lemongrass. You may need to pierce shrimp with a paring knife first to help in sliding them onto the lemongrass stalks. Lay flat in a non-reactive dish and pour sauce over top, turning skewers to coat the shrimp.
Marinate 20 minutes. Grill over hot coals or on an indoor grill for two to three minutes on each side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds (optional) and serve.

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