10774 95 St NW Edmonton, AB T5H 2C9 
(780) 422-0488 

Wine pairing(s):
KenRidge Founder's Series Australia Riverland Region Traminer Riesling
KenRidge Showcase Chilean Chardonnay
Cheeky Monkey Washington State Pinot Gris

Ingredients:
1 tbsp (15 ml) honey
2 tbsp (30 ml) olive oil
2 tsp (10 ml) sesame oil
4 garlic cloves, crushed, and finely chopped
1 tbsp (15 ml) fresh ginger, finely chopped
2 jalapeno chili, finely chopped
2 limes, juice and zest of
1 tbsp (15 ml) coriander, finely chopped
4 tbsp (60 ml) rice wine vinegar
2 tbsp (30 ml) sweet chili sauce
4 tbsp (60 ml) dark soy sauce
30 black tiger shrimp, jumbo size, peeled and deveined
6 lemon grass stalks, outer skins removed kosher salt and white pepper to taste
pinch turmeric

Method:
Combine all the ingredients, except the shrimp and lemon grass, in a glass bowl. Add the shrimp. Stir to combine and refrigerate for 1 hour. Preheat the grill to medium-high. Using a sharp knife, cut points on the ends of each lemon grass stalk. Skewer each shrimp (5 per lemon grass stalk) by running the lemon grass stalk from the tail to the head so that each shrimp is in a letter "U" position. Season the shrimp with salt and pepper. Grill until the shrimp have turned pink and are cooked through, about 5 minutes per side. Serve with your favorite risotto.

Share this post