Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Ingredients

Contains: peanut, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1/4 cup minced lemon grass (white 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 wine 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. In a bowl, combine the minced lemon grass, 1/4 cup minced ginger, 2 tablespoons minced garlic, 1/4 tablespoon chopped cilantro, the minced chile, and the 3/4 cup peanut or canola oil. Add the shrimp, toss to coat, cover, and refrigerate for 30 minutes.

2. Make the vinaigrette: in a bowl, whisk the lime juice, rice wine vinegar, mirin, dark soy sauce, 2 tablespoons cold water, 3 tablespoons lime zest, 1 tablespoon minced ginger, fish sauce, seeded chiles, and 2 teaspoons minced garlic.

3. Whisk the peanut butter into the vinaigrette until smooth, then slowly whisk in the 1/4 cup peanut oil. Stir in the mint, 1 tablespoon chopped cilantro, and the chopped roasted peanuts. Season with kosher salt to taste.

4. Heat a grill to medium-high, about 400°F (204°C). Remove the shrimp from the marinade and discard the marinade.

5. Grill the shrimp for about 2 minutes per side, until opaque and the flesh flakes, reaching 145°F (63°C).

6. Arrange the grilled shrimp on a platter and spoon the peanut-lime vinaigrette over them or serve it alongside.