GRILLED SHRIMP "LOLLIPOP" WITH SPICY ALMOND SAUCE

Grilled Shrimp

Provided by Ming Tsai

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 20

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
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

Steps:

In a food processor, puree all together. Should have consistency of ground meat. Mold mixture around stalks. Cook on a hot, oiled grill for about 4 minutes a side or until almost blackened.
In a food processor, puree all. May need to add a little water to make puree smooth. Check for seasoning. Garnish with basil, cilantro and almonds.