Ingredients

• 1 cup coconut milk
• 1 teaspoon green curry paste (Thai)
• 2 teaspoons garlic, minced
• 2 tablespoons lime juice
• 2 tablespoons fish sauce
• 1 lb jumbo shrimp, peeled, deveined, tails on
• 4 stalks lemongrass
• salt & freshly ground black pepper
• 1/4 cup vegetable oil
• reserved marinade
• 2 teaspoons lime juice
• 1 teaspoon sugar
• 1 tablespoon chopped mint

Instructions

1. Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.

2. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.

3. Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).

4. Preheat grill to high.

5. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.

6. While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).

7. Remove from heat, stir in extra lime juice and sugar.

8. Drizzle over grilled shrimp and sprinkle with mint.