Vietnamese Grilled Jumbo Shrimp On Sugarcane Sticks

• 4 garlic cloves, chopped
• 3 tablespoons sugar
• 3 shallots, chopped
• 1/4 cup asian fish sauce
• 3 tablespoons fresh lime juice
• 1 teaspoon fresh ground pepper
• 3 stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise
• 1/4 cup vegetable oil, plus more for brushing
• 24 large shrimp, shelled and deveined
• 12 sugar cane swizzle sticks
• 5 tablespoons chopped peanuts
• 3 tablespoons coarsely chopped cilantro

1. Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
2. Light a grill.
3. Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
4. Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
5. Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
6. Serve the shrimp with the Vietnamese Dipping Sauce.

garlic, sugar, shallots, fish sauce, lime juice, fresh ground pepper, only, vegetable oil, shrimp, sugar, peanuts, cilantro

Taken from www.food.com/recipe/vietnamese-grilled-jumbo-shrimp-on-sugarcane-sticks-173064 (may not work)