Grilled Shrimp on Lemongrass Skewers

Grilled Shrimp on Lemongrass Skewers

Serves 4 to 6

Delight friends and family with these plump, succulent shrimp touched with the tang of lime and nutty sesame. The unconventional use of lemongrass skewers makes for a refreshing twist and imparts subtle flavor. As an entrée or appetizer, this recipe brings fun and variety to your party or family dinner.

  • 4 stalks fresh lemongrass
  • 1/4 cup lime juice
  • 1/4 cup sesame oil
  • 1/4 cup tamari
  • 1 1/2 pounds (about 24) jumbo shrimp, peeled, tails left on
  • 2 tablespoons toasted sesame seeds (optional)
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Peel any dry, brownish leaves from lemongrass, then cut each stalk in half lengthwise to form eight skewers. Soak them in cold water for 15 minutes. Meanwhile, whisk lime juice, oil and tamari together in a small bowl to make a marinade. Skewer 3 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 stalks flat in a non-reactive dish and pour marinade over top, turning skewers to coat the shrimp. Set aside to let marinate for 20 minutes. Grill skewered shrimp over hot coals or on an indoor grill for 2 to 3 minutes per side, or until shrimp are just pink and slightly firm. Sprinkle with sesame seeds, if using, and serve.

Nutritional Info: 
Per Serving:200 calories (80 from fat), 9g total fat, 1.5g saturated fat, 200mg cholesterol, 640mg sodium, 9g carbohydrate (1g dietary fiber, 0g sugar), 24g protein
Special Diets: 

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