Chef Sean Griffin of Neros at Ceasars Palace – Las Vegas, NV
Adapted by StarChefs.com

Yield: 10 Servings

Ingredients:

Shrimp Marinade:
• 1½ cups extra virgin olive oil
• 2 stalks lemongrass
• 1 inch fresh ginger, thinly sliced
• 3 cloves garlic, thinly sliced
• 3 sprigs mint
• Salt and pepper to taste
• 45 Mexican White Shrimps
  
  Peanut Sauce:
• 1 Tablespoon red pepper flakes
• 1 cup peanut oil
• 1 stalk lemongrass, core only, thinly sliced
• 1 inch fresh ginger, minced
• 6 Tablespoons rice vinegar
• 4 Tablespoons sugar
• 4 Tablespoons fish sauce
• 2 cloves garlic, thinly sliced
• 2 Kaffir lime leaves
• 1½ cups peanuts, roasted
• ½ cup water, plus additional as needed

Method:
For Shrimp Marinade:
Combine all ingredients except the shrimps and mix well. Pour marinade over the shrimps and toss; cover and refrigerate for 8 hours.

For Peanut Sauce:
Toast the red pepper flakes. In a sauce pot, combine the toasted flakes with the oil, lemongrass and ginger; cook briefly. Add the remaining ingredients except the water and cook for 5 minutes. Remove from heat. Puree the sauce, adding water as needed to make a smooth, thick sauce.

For Shrimp:
Preheat the grill. Soak wood skewers in water. Spear 3 shrimps on each skewer. Grill the shrimps until they appear opaque.

To Assemble and Serve:
Place skewers on a serving platter. Put the peanut sauce on the side in a bowl. Garnish the sauce and platter with red pepper flakes. Serve immediately.