600g very large shrimp
4 lemongrass stems bruised
For the marinade
1 large red chilli, seeded and finely chopped
1 tbsp garlic infused oil
2 tsp Thai fish sauce or gluten free soy sauce
2 tsp grated ginger
1 tsp ground cumin
Mix the marinade ingredients and add to the shrimp. Leave for 5 mins.
To cook on a barbecue: thread the shrimps on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque.
Discard the lemongrass before eating.
Recipe from Good Food magazine