Ingredients:
4 garlic cloves, chopped
3 tablespoons sugar
3 shallots, chopped
1/4 cup asian fish sauce
3 tablespoons fresh lime juice
1 teaspoon fresh ground pepper
3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
1/4 cup vegetable oil, plus more for brushing
24 large shrimp, shelled and deveined
12 sugar cane swizzle sticks
5 tablespoons chopped peanuts
3 tablespoons coarsely chopped cilantro
Directions:
Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
Light a grill.
Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp’s tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
Serve the shrimp with the Vietnamese Dipping Sauce.
Servings: 4
Time preparation: 20 min.
Time total: 35 min.