Thai Shrimp & Pluots on Lemongrass Skewers

Ingredients

• ¼ c. lime juice
• 1 T. fish sauce
• ¼ c. fresh mint
• 4 cloves garlic, minced
• ¼ t. salt
• ¼ t. red pepper flakes
• 1 lb shrimp, peeled and deveined with tail on
• 3 pluots (choose varied flesh colors if available), cut into 8 wedges each

 

Preparation

• Shape the root end of each lemongrass skewer into a point.  Soak lemongrass skewers in water for at least 30 minutes. Drain.
• Combine lime juice, fish sauce, mint, garlic, salt, and pepper flakes to make marinade.  Toss shrimp and pluots with marinade and allow to sit for about 15 minutes (but no longer).
• Thread pluots and shrimp alternating onto skewers.  Grill at medium-high heat , 3-4 minutes per side.  Serve immediately or at room temperature.

Serves: 8 as appetizer, 4 as main course

Comments

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