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Preparing a Skewered Lemongrass Shrimp

Preparing a Skewered Lemongrass Shrimp

Preparing a Skewered Lemongrass Shrimp

This interesting dish uses stalks of lemongrass as skewers. The lemongrass gives the shrimp a pleasant light lemon flavor, and your guests will marvel at your ingenuity. This recipe makes a dozen skewers, which will feed about six people.

  1. Use your fingers to peel away the first layer or two from each stalk of lemongrass.
  2. Cut the stalks into 10- to 12-inch sections. Chop up the remaining lemongrass and add it to your marinade.
  3. Use a sharp kitchen knife to whittle a point on the small end of each skewer.
  4. Peel and devein the shrimp.
  5. Thread the shrimp on the lemongrass stalks by piercing them first through the thick part and then through the smaller part, so the skewer runs through each shrimp twice.
  6. Thread about four shrimp on each skewer.
  7. Paint the skewers with teriyaki marinade
  8. Cook the shrimp on a hot grill for about 3 minutes, turning only once.
  9. Serve, using the lemongrass skewers as handles.
  • 1 1/2 lbs. shrimp (at least 48 shrimp)
  • 12 stalks lemongrass
  • 1 bottle teriyaki marinade

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