Ginger And Lemongrass Grilled Shrimp
Serves: 5
Floy Nolan
1 January 1970
Based on User reviews:
48
Spice
52
Sweetness
47
Sourness
42
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
1 tbsp
Lemongrass (chopped)1 tbsp
Ginger (chopped)2 cloves
Garlic (chopped)1 cup
Light Soy Sauce2 tbsps
Sesame Oil1 tbsp
Honey1 bunch
Watercress (cleaned)1
LimeDirections:
1
Watch how to make this recipe
2
Preheat the grill to high
3
In a large, nonreactive bowl, combine the lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey and whisk well
4
Add the shrimp and toss to coat
5
Marinate in the refrigerator for 15 to 30 minutes
6
Skewer the shrimp, scallion whites, and red bell peppers onto skewers in whatever order you like
7
There should be 4 to 6 shrimp per skewer
8
Place the skewers on a flat plate and drizzle with peanut oil
9
It is not necessary to salt the skewers because soy sauce has so much salt in it
10
Place the shrimp skewers on the grill and cook about 3 minutes per side, or just until the shrimp curls, turns red and does not appear clear at all
11
Be careful not to overcook
12
Place the whole radicchio leaves around the edge of a platter
13
Mound the chiffonade radicchio and watercress inside the leaves and around the platter
14
Remove the skewers from the grill and place on the bed of greens
15
Squeeze the juice of a lime over the shrimp