Vietnamese Grilled Shrimp

This is adapted from Rachel Ray’s magazine. They make a nice appetizer or you can serve them over rice or an Asian noodle dish.

1/2 cup lime juice
1/4 cup light brown sugar
2 shallots, finely chopped
4 scallions, sliced
2 minced jalapenos or serranos
1 T fish sauce
1 T soy sauce
2 cloves of garlic, pressed
1 t sesame oil
4 t canola oil
salt and pepper to taste
1 lb shrimp, peeled and deveined

Whisk together all the ingredients except the shrimp. Put 1/2 cup of the marinade over the shrimp and reserve the rest separately. Let this marinade for at least 30 minutes (mine sat in the fridge for about 3 hours). Grill the shrimp over high heat about 2 minutes per side. Drizzle with the reserved marinade (the stuff you set aside- untainted by the raw shrimp).

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