Grilled Lemongrass Shrimp

Ingredients

• 1 pound jumbo shell-on shrimp, preferably with heads
• 2 teaspoons grated fresh lemongrass, from about 2 to 3 stalks
• 4 medium cloves garlic, minced
• 2 teaspoons Asian fish sauce
• 1 teaspoon grated fresh peeled ginger
• 1 tablespoon minced shallot
• 2 teaspoons canola or vegetable oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon red chili flakes

Directions

1. Rinse the shrimp in cold running water, then pat them thoroughly dry with paper towels. In a mixing bowl, combine the lemongrass, garlic, fish sauce, ginger, shallot, oil, salt, and chili flakes. Add the shrimp and turn them through the marinade until they are evenly coated. Chill for at least 1 hour and up to 8 hours.
2. When it is time to cook, prepare your grill. Light 1 chimney full of charcoal. Once the coals are fully lit and coated in gray ash, empty them onto 1 side of the charcoal grate. Put the cooking grate on top, close the grill, and let it heat for 5 minutes. Scrape the grate clean and oil it.
3. Arrange the shrimp on the grill in a single layer over direct heat. Cook them, turning as needed, until they are just cooked through, about 4 minutes. Serve.