Lemon Grass Shrimp

Ingredients

Shrimp

• 20 fresh shrimp peeled and deveined, 21/25 Count
• 1 tablespoon fresh garlic minced
• 1 tablespoon vegetable oil
• 10 lemon grass stalks
• Vegetable oil

Sauce

• 1 tablespoon grated fresh ginger
• Zest and juice of 1 lime
• 1/2 cup dark rum
• 1/2 cup brown sugar lightly packed
• 2 teaspoons chilli flakes
• 4 tablespoons unsalted butter chilled
• Salt and pepper to taste

Directions

To Assemble

1. Cut the lemongrass stalks on an angle to create a 20x 6 inch spears.
2. Skewer one shrimp (through the thick part of shrimp and through the tail) on each lemongrass stick and place them on a baking tray.
3. In a medium sauce pan set over low heat combine the ginger, lime zest, lime juice, dark rum, brown sugar, chilli flakes, and butter. Season with salt and pepper.
4. Bring to a simmer while whisking constantly. Cook for approximately 5 minutes and remove from the heat.
5. Sprinkle the shrimp with salt, pepper, garlic and vegetable oil.
6. Preheat barbeque to high heat (425°F) (220°C)
7. Oil grill well to help prevent sticking.
8. Place the skewers directly on the grill and cook for approximately 1 minute.
9. Flip the skewers and baste the shrimp with the sauce.
10. Continue to cook 1 more minute.
11. Remove from grill and drizzle with remaining basting sauce so that both sides are well coated.

Lemon Grass Shrimp