Ingredients
- 1 tablespoon garlic minced
- 2 tablespoons shallots minced
- 1 teaspoon galangal root
- 1 tablespoon lemongrass minced
- 1 tablespoon lemon juice
- 2 tablespoons rice wine
- 12 large shrimp
Instructions
- Using a small knife or scissors, split the shrimp shells down the back, but leave attached.
- Devein if necessary.
- Toss in the marinade and let stand for 30 minutes to 3 hours.
- Thread single shrimp lengthwise on skewers, starting at the tail end and coming out through the head.
- Push the skewer on through until the pointed end extends at least 3 inches beyond the shrimp.
- Handling by the pointed ends, grill until the meat is opaque.
- To serve, place the orange or apple cut side down on a plate and insert the pointed ends of the skewers.
- Garnish with coriander sprigs and lime wedges.
- Serves 4 as an appetizer or side dish.
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