Recipe - Spicy Thai Shrimps On Skewers

40 Wooden skewers 40
2 pound Extra large shrimps; cleaned
(about 40)
; 1 kg
3 Cloves garlic 3
1 Piece fresh ginger root 1;
(1"/2.5 cm)
1 Hot chile pepper; seeded and
deribbed
; 1
One fourth cup Roots and stems fresh
cilantro 50 mL
2 tablespoon Hoisin sauce 25 mL
1 tablespoon Thai fish sauce or soy sauce
15 mL
1 tablespoon Lime juice 15 mL
1 tablespoon Honey 15 mL
1 tablespoon Rice vinegar 15 mL
1 teaspoon Asian sesame oil 5 mL

Soak wooden skewers in cold water for at least One half hour. Pat shrimps dry.

In a food processor or blender, place garlic, ginger, chile, cilantro roots
and stems (or leaves) and blend to a paste. Blend in hoisin sauce, fish
sauce, lime juice, honey, rice vinegar and sesame oil.

Place shrimps and marinade in a bowl and allow to marinate at least 1/2
hour.

Remove skewers from water and and thread shrimps on skewers from their head
to tail so that shrimps are relatively straight. Have the head of the
shrimp almost to the end of the pointed side of the skewer.

The shrimps can be grilled or broiled ahead and served at room temperature
or warmed up. To cook, grill on a barbecue, under the broiler or in a grill
pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and
cooked through. Be careful that the skewers do not burn too much. Arrange
with skewers pointed out around the dip.

Converted by MC_Buster.

NOTES : Yields 40 shrimp on skewers

Converted by MM_Buster v2.0l.