Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

Ingredients:

Marinated prawns:

1/4 cup minced lemon grass (white part only)
1/4 cup minced fresh ginger root
2 Tbsp. minced garlic
1/4 Tbsp. chopped fresh cilantro
1 Thai or serrano chile pepper, minced
3/4 cup peanut or canola oil
2 pounds extra large shrimp (16-20), peeled and deveined, tail left on

Spicy Peanut-Lime Vinaigrette:

1/4 cup lime juice
1/4 cup rice wine vinegar
1/2 cup mirin (Japanese sweet wine)
2 Tbsp. dark soy sauce
2 Tbsp. cold water
3 Tbsp. grated lime zest
1 Tbsp. minced fresh ginger root
2 tsp. fish sauce
2 fresh Thai or Serrano chile, seeds removed
2 tsp. minced garlic
1/2 cup smooth, unsalted peanut butter
1/4 cup peanut oil
2 Tbsp. chopped fresh mint
1 Tbsp. chopped fresh cilantro
1/4 cup unsalted roasted peanuts, chopped
kosher salt to taste

Instructions:

For the marinade:

Stir together the lemon grass, 1/4 cup of ginger, garlic, cilantro, 1 minced chile and 3/4 cup of peanut oil in a large bowl. Add the shrimp and toss to coat. Let the shrimp marinate at room temperature for 20-30 minutes.

Meanwhile, preheat a grill for medium-high heat.

To make the dressing:

Pour the lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of a blender or food processor. Add the lime zest, 1 Tbsp. of ginger, the fish sauce, 2 chile peppers, the garlic and the peanut butter. Process the ingredients until smooth. While processing, slowly pour in the peanut oil and process until the dressing is smooth and creamy. Pour into a bowl and stir in the mint, cilantro and chopped peanuts. Season to taste with salt and set aside until ready to use.

For the grilled shrimp:

Remove the shrimp from the marinade and shake off any excess. Grill the shrimp on the preheated grill until they are pink and firm, about 2 minutes per side. Serve immediately drizzled generously with the reserved dressing.

Recipe from Ryan Nomura.