Shrimp on Lemongrass Skewers

• 4 lemongrass stalks
• 32 to 40 shrimp, about 1 1/2 pounds, peeled
• Salt and black pepper to taste
• 1/4 teaspoon cayenne
• 1 teaspoon minced garlic
• 1 tablespoon peanut or neutral oil, like corn or grapeseed
• 1 tablespoon nam pla
• Chopped fresh cilantro leaves for garnish
• Lime wedges for serving

1. Trim the tough ends and exterior sheaths from the lemongrass; roughly chop the trimmings and toss them with the shrimp, salt, pepper, cayenne, garlic, oil, and nam pla.
2. Let rest while you preheat the grill or broiler; the fire should be quite hot and the heat source roughly 4 inches from the rack.
3. Bruise the lemongrass stalks with the back of a heavy knife.
4. Remove the shrimp from the marinade and skewer them on the stalks.
5. Grill the shrimp until firm and pink, 2 or 3 minutes per side.
6. Garnish with cilantro, then serve hot with a sauce and the lime wedges.

stalks, shrimp, salt, cayenne, garlic, peanut, fresh cilantro, serving

Taken from www.epicurious.com/recipes/food/views/shrimp-on-lemongrass-skewers-386109 (may not work)