|Grilled Shrimp on Lemongrass Skewers|
3 stalks of lemongrass12 shrimps (U15-20)
1 Tablespoon minced garlic
1 1/2 teaspoons minced ginger
1 Serrano chili pepper, finely minced
1 Tablespoon plus 2 teaspoons of canola oil
Ground black pepper
Juice of 1 lime, about 1Tablespoon
2 teaspoons of fish sauce
Pinch of granulated sugar
Trim lemongrass of its outer sheath. Bruise the stalks all over with a mallet or back of a knife. Cut off about 3 inches of the bottoms and finely mince the tender inner core. Continue to peel lemongrass until the inner stalk resembles a "skewer". Reserve all lemongrass trimmings.
Place 4 shrimps on each of the 3 intact stalks, leaving some space between each shrimp.
Chop all the lemongrass trimmings and measure them. Combine with an equal amount of water in a small saucepan. Cover and bring to a boil over high heat. Cook until mixture is reduced to about 2 Tablespoons. Strain the liquid then return it to the saucepan and reduce until it is about one Tablespoon. Combine the lemongrass reduction with the remaining minced chili, the lime juice, fish sauce, sugar and 2 teaspoons of the oil. Set aside.
Remove the skewers from the fridge and let sit for about 20 minutes, and then brush off the marinade.