In a large bowl, combine the peanut oil, ginger, and lemon zest. Add the shrimp, cover with plastic wrap, and marinate, in the refrigerator for 2 hours. Prepare a fire in the grill or preheat the broiler. Meanwhile, trim the lemongrass by peeling off any dried, brownish leaves and soak the stalks in cold water for 15 minutes. Thread each shrimp on a lemongrass stalk and grill until pink, 2 to 3 minutes, depending upon their thickness.;
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