Cilantro Shrimp

One of my best friends had their birthday BBQ this weekend and she's one of those friends that really get me when it comes to cooking.  We met in college and where she knew baking pans (her pie is amazing!), I knew frying pans.  Needless to say, I wanted to make something really tasty that takes advantage of the grill.

So today I'll be telling you guys how I made her Cilantro Shrimp

Read On...

 Ingredients:

2lbs Shrimp (u16-20) with Shells
1 half bunch of cilantro, chopped
1/4c Kaffir Lime Leaves, chiffonade
1 shallot, chopped
4-6 garlic cloves, minced
2 scallions, chopped
2 stalks of lemon grass, tender parts chopped
1/3c brown sugar packed
1/3c fish sauce
1/3c sesame oil
1 tsp cayenne
Salt and Pepper


Method:

For the marinade:

Combine all the ingredients in a food processor except for the shrimp and pulse a few times to get a rough consistency.  

Split all the shrimp, keeping the shells on, and remove the vein.  Combine the marinade and shrimp together, and marinade for an hour.  Skewer as you see fit.


In the end you should get something like this:

Put those on the grill, 5-7 mins on each side and you're set! You'll want to eat them immediately.

I find that keeping the shells on keeps more of the marinade in contact with the meat and adds a lot of flavor to the dish.  Let me know what you think!