Grilled Lemongrass Shrimp Recipe

• 1 pound jumbo shell-on shrimp, preferably with heads
• 2 teaspoons grated fresh lemongrass, from about 2 to 3 stalks (white and light green parts only)
• 4 medium cloves garlic, minced (about 1 tablespoon)
• 2 teaspoons Asian fish sauce
• 1 teaspoon grated fresh peeled ginger
• 1 tablespoon minced shallot (about 1 small shallot)
• 2 teaspoons canola or vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red chili flakes

1. Wash shrimp under cold running water, then dry well with paper towels.
2. In a mixing bowl, stir together lemongrass, garlic, fish sauce, ginger, shallot, oil, salt, and chili flakes.
3. Add shrimp and toss to coat. Refrigerate for at least 1 hour and up to 8 hours.
4. When you are ready to cook, set up your grill.
5. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes.
6. and
7. the grilling grate.
8. Place shrimp on the grill in a single layer and cook over direct heat. Cook, turning, until shrimp are just cooked through, about 4 minutes. Serve.

jumbo shell, fresh lemongrass, garlic, fish sauce, ginger, shallot, vegetable oil, kosher salt, red chili flakes

Taken from www.seriouseats.com/recipes/2015/08/grilled-lemongrass-shrimp-recipe.html (may not work)