Shrimp on the Barbie

From the LCBO's Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 1  cup coconut milk
• 1  teaspoon green curry paste (Thai)
• 2  teaspoons garlic, minced
• 2  tablespoons lime juice
• 2  tablespoons fish sauce
• 1  lb jumbo shrimp, peeled, deveined, tails on
• 4  stalks lemongrass
•  salt & freshly ground black pepper
• 1⁄4 cup  vegetable oil

• GARNISH

•  reserved  marinade
• 2  teaspoons lime juice
• 1  teaspoon sugar
• 1  tablespoon  chopped mint

Directions

1. Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.
2. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
3. Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).
4. Preheat grill to high.
5. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
6. While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).
7. Remove from heat, stir in extra lime juice and sugar.
8. Drizzle over grilled shrimp and sprinkle with mint.