Lemongrass Grilled Shrimp Skewers with Pineapple Mint Salsa

Ingredients

• •1 lb large shrimp, peeled and deveined
• •3 stalks of lemongrass, outer layer removed, minced
• •3 tablespoons olive oil
• •2 tablespoons fish sauce
• •1 tablespoon honey
• •1 teaspoon chili flakes
• •1 fresh pineapple, diced
• •1/4 cup fresh mint leaves, chopped
• •1 small red onion, finely diced
• •1 lime, juiced
• •Salt and pepper to taste
• •8-10 skewers (soaked in water if wood)

Instructions

1. 1

   Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.

2. 2

   In a bowl, combine the minced lemongrass, olive oil, fish sauce, honey, chili flakes, lime juice, and a pinch of salt and pepper. Whisk well to create the marinade.

3. 3

   Add the peeled and deveined shrimp to the marinade, ensuring they are evenly coated. Cover and refrigerate for 20-30 minutes to allow the shrimp to absorb the flavors.

4. 4

   While the shrimp marinates, prepare the Pineapple Mint Salsa. In a medium bowl, combine the diced pineapple, chopped mint leaves, finely diced red onion, lime juice, and a pinch of salt. Mix well and set aside.

5. 5

   Preheat your grill or grill pan to medium-high heat. Thread the marinated shrimp onto the skewers, about 3-4 shrimp per skewer.

6. 6

   Place the shrimp skewers on the preheated grill and cook for 2-3 minutes per side, or until the shrimp are pink and slightly charred.

7. 7

   Remove the shrimp skewers from the grill and serve hot, accompanied by the Pineapple Mint Salsa. Optionally, pair with coconut rice or a crunchy cabbage slaw for a complete meal.