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Ingredients
- 1/2 c. peanut oil
- 3 Tbsp. minced fresh ginger
- 1 tsp grated lemon zest
- 24 x jumbo shrimp peeled, deveined
- 12 x tall lemongrass stalks halved lengthwise
Directions
- In a large bowl, combine the peanut oil, ginger, and lemon zest. Add in the shrimp, cover with plastic wrap, and marinate, in the refrigerator for 2 hrs.
- Prepare a fire in the grill or possibly preheat the broiler. Meanwhile, trim the lemongrass by peeling off any dry, brownish leaves and soak the stalks in cool water for 15 min.
- Thread each shrimp on a lemongrass stalk and grill till pink, 2 to 3 min, depending upon their thickness.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 270g | |
| Calories 1122 | |
| Calories from Fat 978 | 87% |
| Total Fat 110.62g | 138% |
| Saturated Fat 18.76g | 75% |
| Trans Fat 0.0g | |
| Cholesterol 219mg | 73% |
| Sodium 215mg | 9% |
| Potassium 339mg | 10% |
| Total Carbs 4.61g | 1% |
| Dietary Fiber 0.5g | 2% |
| Sugars 0.37g | 0% |
| Protein 29.58g | 47% |
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