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- Preparing Time: 1 hour and 24 minutes
- Total Time: -
- Served Person: 8
- 1/4 cup lime juice
- 2 tablespoons minced garlic
- kosher salt to taste
- 2 teaspoons minced garlic
- 1 tablespoon chopped fresh cilantro
- 2 teaspoons fish sauce
- 1 tablespoon minced fresh ginger root
- 1/4 cup rice wine vinegar
- 2 tablespoons cold water
- 2 tablespoons dark soy sauce
- 1/4 cup peanut oil
- 2 tablespoons chopped fresh mint
- 1/4 cup minced lemon grass (white part only)
- 1/4 cup minced fresh ginger root
- 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
- 1/2 cup mirin (japanese sweet wine)
- 3 tablespoons grated lime zest
- 2 fresh thai or serrano chile, seeds removed
- 1/2 cup smooth, unsalted peanut butter
- 1/4 cup unsalted roasted peanuts, chopped
- Carbohydrate 14.9
- Cholesterol 173
- Fat 39.4
- Protein 29.2
- Sodium 648
- Calories 535 calories;
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.
