Grilled Prawns with a Spicy Peanut-Lime Vinaigrette |
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Prep Time: 60 Minutes Cook Time: 4 Minutes |
Ready In: 64 Minutes Servings: 8 |
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This Thai-inspired sauce also goes well with chicken, pork, or lamb. Ingredients:
1/4 cup minced lemon grass (white part only) |
1/4 cup minced fresh ginger root |
2 tablespoons minced garlic |
1/4 tablespoon chopped fresh cilantro |
1 thai or serrano chile pepper, minced |
3/4 cup peanut or canola oil |
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on |
1/4 cup lime juice |
1/4 cup rice wine vinegar |
1/2 cup mirin (japanese sweet wine) |
2 tablespoons dark soy sauce |
2 tablespoons cold water |
3 tablespoons grated lime zest |
1 tablespoon minced fresh ginger root |
2 teaspoons fish sauce |
2 fresh thai or serrano chile, seeds removed |
2 teaspoons minced garlic |
1/2 cup smooth, unsalted peanut butter |
1/4 cup peanut oil |
2 tablespoons chopped fresh mint |
1 tablespoon chopped fresh cilantro |
1/4 cup unsalted roasted peanuts, chopped |
kosher salt to taste |
Directions:
1. Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
2. Preheat a grill for medium-high heat.
3. Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
4. Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.
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