Lemongrass shrimp

I love the flavor of lemongrass and it is very easy to grow. Put it in a big pot – you will be surprised at how it will take off. Not only does it provide fantastic flavor in Asian inspired dishes, it also looks great. Here it is with Curry, our Shetland Sheepdog to provide a sense of scale.

Lemongrass grilled shrimp

  • 2/3 lb jump shrimp, peeled and deveined
  • juice from 2 limes
  • 1 TB fish sauce
  • 1 TB brown sugar
  • ground red roasted Thai peppers
  • 1 TB finely chopped lemongrass

Whisk together all ingredients except shrimp. Add shrimp to marinade and marinate for 30 minutes. Thread shrimp onto bamboo skewers (soak them in water first) and grill for about 2-3 minutes.

Serving this with grilled squash brushed with olive oil, crushed red pepper flakes and garlic powder.