Grilled Shrimp Salad with Lemongrass and Chiles |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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For a milder dish, use fewer Thai chiles and seed the serranos before mincing them. Active time: 30 min Start to finish: 30 min Ingredients:
1 lb jumbo (8 to 12 per lb) shrimp |
2 teaspoons sea salt dissolved in 1 cup water |
4 to 8 (1- to 2-inch) fresh red thai chiles, minced |
2 fresh serrano or jalapeño chiles (preferably red), minced |
1 tablespoon minced garlic |
3 tablespoons asian fish sauce (preferably thai naam pla) |
3 to 4 tablespoons fresh lime juice |
2 to 3 teaspoons sugar |
2 stalks fresh lemongrass |
2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup) |
2 scallions (white parts and half of greens), thinly sliced |
1/2 cup fresh mint leaves, torn into pieces |
accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint sprigs |
Directions:
1. Prepare grill for cooking.
2. Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a colander.
3. Pound all chiles with garlic to a coarse paste with a mortar and pestle and stir in fish sauce and lime juice and sugar to taste. Transfer to a large bowl.
4. Snip shells of shrimp with scissors down center of back, from wide end to second-to-last tail section. Butterfly shrimp in their shells, making a deep incision along length of back where shells are cut, and devein.
5. Discard tough outer leaves of lemongrass and trim root ends. Thinly slice lower 6 inches of stalks.
6. Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing coals until shells are pink and slightly charred and shrimp are just cooked through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot well-seasoned ridged grill pan over moderate heat.)
7. Toss shrimp (with shells still on) with chile mixture and stir in sliced lemongrass, shallots, scallions, and mint.
8. Serve on a bed of lettuce and tomato with cilantro or mint.
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