Grilled Lemongrass Shrimp

• 2 Tablespoons Minced Lemongrass, Lightly Packed (fresh Or Frozen)
• 2 Tablespoons Fish Sauce
• 1- 1/2 teaspoon Lime Juice
• 1- 1/2 teaspoon Olive Oil
• 1 teaspoon Sugar
• 1/2 teaspoons Red Pepper Flakes
• 1 pound Shrimp, Peeled And Deveined With Tail On (I Use 26/30 Count)
• 8 sticks Skewers (soak Wooden Skewers In Water For At Least 30 Minutes)
• 2 Limes Quartered
• Oil, As Needed

1. Combine marinade ingredients in a large bowl.
2. Pat shrimp dry with paper towels.
3. Add to bowl.
4. Rub marinade onto each shrimp.
5. Set aside for 10 minutes.
6. Preheat grill to medium.
7. Thread each shrimp through the skewer, piercing through the tail and head area to form a letter C. Use 4 per skewer, leaving a slight gap between each shrimp.
8. Place 1 lime quarter at the tip of each skewer.
9. Set grill to medium heat.
10. Brush oil on grill.
11. Add shrimp skewers.
12. Cook until pink and opaque throughout, about 2 to 3 minutes per side.
13. Serve with a squeeze of lime juice for more tang (optional).
14. Double the recipe to have as a main course.
15. Note: See related post for information on using fresh lemongrass.

fish sauce, lime juice, olive oil, sugar, red pepper, shrimp, skewers

Taken from tastykitchen.com/recipes/appetizers-and-snacks/grilled-lemongrass-shrimp/ (may not work)