Skewered Grilled Shrimp


Jesse Anderson


                  Quantity Ingredients

                  9lb.                     Shrimp

                  2ounces                 Kona Rangpur lime juice

                  1tablespoon              sambal

                  2ounces                 dark shoyu

                  1.5tablespoon            shrimp paste

                  2tablespoon              brown sugar

                  2tablespoon              lemon zest

                  12                      cloves garlic (finely minced)

                  1tablespoon              kosher salt




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

2) Get all the ingredientstogether except the sambal which should be added to taste. Put the ingredientsin 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 thesoaked skewers and start threading them, take 3 to 4 of the shrimp depending onthe size.

4) Get the grill started to agood 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 somecoconut, sambal, and shoyu to taste.

5) Serve.