Ingredients
SERVINGS: 4 Serving(s)
- ½ cup extra-virgin olive oil
- 4 lemongrass stalks, stem and tough outer husks removed, chopped
- 2 limes, zest and juice, plus more for serving
- 2 scallions (white parts only), thinly sliced
- 2 tablespoons brown sugar
- 1 clove garlic, minced
- Handful cilantro, chopped, plus more for serving
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 pounds extra-large shrimp, shelled and deveined, tails on
Preparation
Combine oil, lemongrass, lime zest and juice, scallions, sugar, garlic, cilantro, salt, and pepper in a 1-gallon sealable plastic bag. Add shrimp and refrigerate at least 1 hour. Skewer shrimp and cook on a medium-heat grill until pink and slightly firm, 2–3 minutes on each side. To serve, sprinkle with cilantro and lime juice.
