Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

This Thai-inspired sauce also goes well with chicken, pork, or lamb.

• Preparation Time: 60 mins
• Cooking Time: 4 mins
• Total Time: 1 hr 4 mins
• Calories: 535 Calories

Ingredients

• 2 tablespoons cold water
• 2 tablespoons minced garlic
• 2 teaspoons minced garlic
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon minced fresh ginger root
• ¼ cup peanut oil
• ¼ cup rice wine vinegar
• 2 tablespoons dark soy sauce
• kosher salt to taste
• 2 teaspoons fish sauce
• ¼ cup lime juice
• ¼ cup minced fresh ginger root
• ½ cup mirin (Japanese sweet wine)
• 2 tablespoons chopped fresh mint
• 2 pounds extra large shrimp (16-20), peeled and deveined, tail left on
• ¼ cup minced lemon grass (white part only)
• ¼ tablespoon chopped fresh cilantro
• 1 Thai or serrano chile pepper, minced
• ¾ cup peanut or canola oil
• 3 tablespoons grated lime zest
• 2 fresh Thai or Serrano chile, seeds removed
• ½ cup smooth, unsalted peanut butter
• ¼ cup unsalted roasted peanuts, chopped

Recipe Instructions

Step 1

Preheat a grill for medium-high heat.

Step 2

Stir together lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4 cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinate at room temperature for 20 to 30 minutes.

Step 3

Meanwhile, pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce, 2 chile peppers, garlic, and peanut butter; process until smooth. While processing, slowly pour in the peanut oil; process until smooth and creamy. Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to taste with salt.

Step 4

Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.