grilled prawns with a spicy peanut-lime vinaigrette

Ingredients

• Servings: 8
• 1/4 cup minced lemon grass ( part only)
• 1/4 cup minced fresh ginger root
• 2 tablespoons minced garlic
• 1/4 tablespoon chopped fresh cilantro
• 1 thai or serrano chile pepper, minced
• 3/4 cup peanut or canola oil
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• 1/4 cup lime juice
• 1/4 cup rice vinegar
• 1/2 cup mirin (japanese sweet wine)
• 2 tablespoons dark soy sauce
• 2 tablespoons cold water
• 3 tablespoons grated lime zest
• 1 tablespoon minced fresh ginger root
• 2 teaspoons fish sauce
• 2 fresh thai or serrano chile, seeds removed
• 2 teaspoons minced garlic
• 1/2 cup smooth, unsalted peanut butter
• 1/4 cup peanut oil
• 2 tablespoons chopped fresh mint
• 1 tablespoon chopped fresh cilantro
• 1/4 cup unsalted roasted peanuts, chopped
• kosher salt to taste

Recipe

Cook Time: 4 mins Ready Time: 1 hr 24 mins


• stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.
• preheat a grill for medium-high heat.
• meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. while processing, slowly pour in the peanut oil; process until smooth and creamy. pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.
• remove shrimp from marinade, shaking off any excess. grill on preheated grill until pink and firm, about 2 minutes per side. serve immediately with sauce.