Tôm Nu'ó'ng (Grilled Jumbo Shrimp)

The recipe says head-on shrimp are best for this dish but, you can use raw deveined shrinp insted. I hate cleaning shrimp! This recipe was first published in Saveur in January/February 1998

• Ready In: 40 mins
• Serves: 4-6
• Yields: 18 shrimp

Ingredients

• 16  large shrimp
• 1  stalk lemongrass
• 1  tablespoon sugar
• 2  tablespoons Southeast Asian fish sauce (nu'Ã 'c mam)
• 1  tablespoon  oil

Directions

1. With a paring knife, make a 1/4'' incision, through the shell, along the back of jumbo shrimp.
2. Remove and discard veins, rinse shrimp, pat dry, and place in a bowl.
3. Remove outer leaves from lemongrass, trim ends, and thinly slice inner stalk.
4. Combine lemongrass, sugar, and Southeast Asian fish in a mortar and grind to a coarse paste.
5. Spoon mixture over shrimp, mix well, cover with plastic wrap, and refrigerate for 2 hours.
6. Remove shrimp from refrigerator and mix in oil.
7. Heat a cast-iron grill pan over medium-high heat.
8. Cook shrimp until pink and firm, 1-2 minutes per side. Serve with white rice.