Ginger and garlic grilled shrimp is an easy summer meal. This Asian inspired dish takes only takes minutes to cook and a definite crowd pleaser. Serve your grilled shrimp with Thai green papaya salad and sticky rice.
16 shrimp shells on
4 wooden skewers
Prepare the shrimp: You want the vein (digestive track) and legs removed but the shell left on. This is easy to do with a pair of scissors, simply cut up the back of the shrimp, pull out the vein, and cut or tear the legs off. The shell will protect the delicate shrimp meat on the grill.
Use a microplane grater to grate the ginger, garlic, and lemon grass (or very finely chop).
Mix them in a medium sized bowl with the sweet chili sauce.
Let marinate for at least 10 minutes in the fridge.
Once coals are ready, place shish kebabs flat on grill.
Grill 2-3 minutes for pre-cooked shrimp and about 4-5 minutes for raw.
Flip and cook another few minutes on the other side.