Lemongrass & Galangal Firecracker Shrimp Skewers

Instructions

1. 1

   Peel and devein shrimp, leaving the tails on. Set aside.

   ~5 min
2. 2

   Trim tough outer layers of lemongrass, then finely mince the tender inner core. Peel and finely mince galangal.

   ~5 min
3. 3

   In a mortar and pestle, pound together minced lemongrass, galangal, garlic, and Thai chilies until a coarse paste forms.

   ~7 min
4. 4

   In a mixing bowl, combine the paste with fish sauce, lime juice, and brown sugar. Stir to dissolve the sugar.

   ~2 min
5. 5

   Add the shrimp to the marinade and toss to coat. Let marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator.

   ~15 min
6. 6

   While shrimp marinates, soak wooden skewers in water for at least 10 minutes to prevent burning on the grill.

   ~10 min
7. 7

   Thread marinated shrimp onto the soaked skewers, leaving a small gap between each shrimp.

   ~5 min
8. 8

   Preheat grill to medium-high heat. Grill shrimp skewers for 2-3 minutes per side, or until pink and cooked through.

   ~6 min
9. 9

   Garnish with chopped cilantro before serving.