Grilled Lemongrass Shrimp - Vietnamese Tom Nuong Xa

• 12 shrimp, medium to large, shelled and deveined
• 4 stalks lemongrass (for skewers) or 4 bamboo skewers
• Marinade Sauce
• 2 tablespoons lemongrass, chopped or 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon fish sauce
• 2 teaspoons curry powder
• 2 green onions, fined chopped
• 1 teaspoon chili paste, Asian

1. If using bamboo skewers in place of lemongrass, soak them in water for 30 minutes so they won't burn.
2. Combine all marinade sauce ingredients and marinate the shrimp for 15 minutes.
3. If using lemongrass, cut lemongrass into 10" (25 cm) lengths. Skewer 3 shrimp with lemongrass or bamboo skewer.
4. Grill or broil shrimp until nicely charred.

shrimp, stalks lemongrass, marinade sauce, lemon juice, olive oil, honey, fish sauce, curry powder, green onions, chili paste

Taken from www.food.com/recipe/grilled-lemongrass-shrimp-vietnamese-tom-nuong-xa-471904 (may not work)