Ginger-and-Lemongrass Grilled Shrimp
Wolfgang Puck

With a nod to both Asia and Australia, I offer my recipe for grilled shrimp skewers that incorporate two signature ingredients of the Thai kitchen, ginger and lemongrass.

You can find ginger root everywhere. And lemongrass, which are stiff pale-green stalks roughly the size and shape of scallions, can be found more and more frequently in well-stocked supermarket produce sections or ethnic markets. (If you can't find lemongrass, feel free to substitute chopped lemon zest, which will add the desired citrusy flavor without the green, herbaceous notes.) Just those two ingredients, plus a little soy sauce and some dark amber-colored toasted Asian-style sesame oil (found in the Asian ingredients aisle), and you'll completely transform the personality of familiar grilled shrimp. Brief marinating while the fire heats up is all the time you need for the seasonings to take effect.

The skewers hold the shrimp together for efficient, even cooking, and to prevent them from falling into the fire. If you use wooden or bamboo skewers instead of metal ones, be sure to soak them in water for 30 minutes before you thread on the shrimp and start cooking, to prevent them from burning and possibly breaking apart over the fire.

You'll be surprised by how easy it is to add international flavor to your outdoor dishes. So, gentlemen and ladies, fire up your grills!

Ginger-And-Lemongrass Grilled Shrimp

Serves 4 to 6

24 large shrimp, peeled and deveined, tails left on

1/4 cup light soy sauce

2 tablespoons Asian-style toasted sesame oil

1 tablespoon honey

1 tablespoon chopped fresh lemongrass or lemon zest

1 tablespoon chopped ginger root

2 garlic cloves, minced

5 organic scallions, white parts cut into 1-1/2-inch pieces, greens finely chopped

1 organic red bell pepper, stemmed and seeded, cut into 1-1/2-inch squares

Peanut oil or vegetable oil, for drizzling

1 small head organic radicchio, nice outer leaves removed and reserved, remainder cut crosswise into thin strips

1 bunch watercress, separated into small sprigs, rinsed thoroughly and patted dry

1 lime, cut into wedges

Preheat an outdoor or indoor grill or a broiler.

Meanwhile, prepare the shrimp. Rinse them with cold running water, pat dry, and set aside. In a large, nonreactive bowl, thoroughly whisk together the soy sauce, sesame oil, honey, lemongrass, ginger, garlic, and scallion greens. Add the shrimp and toss to coat. Cover with plastic wrap and marinate in the refrigerator for 15 to 30 minutes.

Alternating pieces in whatever order you like, slide the shrimp, scallion whites, and bell pepper squares onto skewers, with 4 to 6 shrimp per skewer.

Place the skewers on a flat plate and drizzle with peanut or vegetable oil. Place the skewers on the grill and cook just until the shrimp curl, and appear firm, white, and deep pink, about 3 minutes per side, turning them once. Take care not to overcook them.

Meanwhile, arrange the whole radicchio leaves around the edge of a serving platter. Mound the radicchio strips and watercress sprigs inside each whole leaf and around the platter. Remove the skewers from the grill and place on the bed of leaves. Squeeze the lime wedges over the shrimp and serve immediately.

Grilled Shrimp, Thai Asian

 

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Ginger-and-Lemongrass Grilled Shrimp

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