Skewered Grilled Shrimp


Jesse Anderson


                  Quantity Ingredients

                  9 lb.                     Shrimp

                  2 ounces                 Kona Rangpur lime juice

                  1 tablespoon              sambal

                  2 ounces                 dark shoyu

                  1.5 tablespoon            shrimp paste

                  2 tablespoon              brown sugar

                  2 tablespoon              lemon zest

                  12                       cloves garlic (finely minced)

                  1 tablespoon              kosher salt




1) Shell and devein the shrimp. Save the shells for a stock. Take some lemons and grate the zest off, then squeeze the juice from them and set aside.

2) Get all the ingredients together except the sambal which should be added to taste. Put the ingredients in a large mixing bowl and stir until the sugar and salt are well dissolved. Take the shrimp and let marinade for 30 minutes or so.

3) Take the shrimp and the soaked skewers and start threading them, take 3 to 4 of the shrimp depending on the size.

4) Get the grill started to a good heat and grill the shrimp until it is slightly browned on both sides. Meanwhile take the left over marinade and put it into the pot and add some coconut, sambal, and shoyu to taste.

5) Serve.