SKEWERED SHRIMP WITH GINGER AND JALAPENO CHILIES

SKEWERED SHRIMP WITH GINGER AND JALAPENO CHILIES image

Yield 16 skewers

Number Of Ingredients 12

3/4 cup peanut oil
4 1/2 tablespoons fresh lime juice
3 tablespoons minced fresh ginger
3 large garlic cloves, chopped
2 large jalapeno chilies, seeded, chopped (about 2 tablespoons)
1 tablespoon fish sauce (nam pla)*
2 teaspoons grated lime peel
1 teaspoon salt
32 uncooked large shrimp, peeled, deveined
16 bamboo skewers (soaked at least 2 hours in water) or short metal skewers
lime wedges
fresh cilantro sprigs

Steps:

Combine first 8 ingredients in large bowl; whisk to blend. Add shrimp and stir to coat. Cover and refrigerate at least 1 hour and up to 2 hours, stirring occasionally. Prepare barbecue (medium-high heat) or preheat broiler. Thread 2 shrimp onto each skewer. Grill or broil until shrimp are just opaque in center, about 1 1/2 minutes per side. Arrange skewers on platter. Garnish with lime wedges and fresh cilantro sprigs. *Available at Asian markets and in the Asian foods section of many supermarkets.