Grilled Shrimp "Lollipop" with Spicy Almond Sauce

Deselect All

1 1/2 pounds rock shrimp

2 shallots

2 Thai bird chilies

1 cup coconut

1 tablespoon brown sugar

5 kaffir lime leaves, julienned

Juice of 1 lime

Salt and black pepper to taste

6 sugar cane stalks or lemon grass stalks

SPICY ALMOND SAUCE

1 cup toasted almond slivers

1/2 tablespoon sambal

1/4 cup cilantro leaves

1/4 cup Thai basil leaves

1 tablespoon fish sauce

Juice of 2 limes

1 tablespoon sugar

1/4 cup peanut oil

Salt and black pepper to taste

Water to thin

Garnish: basil, cilantro and almonds