Grilled Asian style shrimp, marinated in a lemongrass rub. Serve as an appetizer or a main course.
I love lemongrass! It has a lemony-citrusy and some say gingery flavor. To me, it is wonderfully distinctive and pairs well with many types of meat—pork, chicken, beef, or seafood. Today, I am using it as a marinade for quick and easy shrimp skewers.
Lemongrass is not available in many supermarkets, but it can be found in Asian markets or specialty stores. I buy frozen minced lemongrass from the Asian market. It keeps for months and is readily available when I need it. It is a great product to have on hand.
If you are not familiar with lemongrass, fresh ones look like this:
To use, remove the outer layers to expose the slightly fleshier and more tender interior. Lop off the bottom 1-inch or so at end of the bulb and the upper 1/2 to 1/3 of the stalk. What remains is the usable section of lemongrass. (The end of the bulb has not been removed in the picture below.)
Then slice, mince, and it’s ready to use!
These shrimp skewers make great appetizers. To serve as a meal, just double the recipe. Enjoy!