Thai Basil Shrimp

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• Serve with Thai Basil Coconut Rice

Ingredients

• 2 oz fresh lime juice (from about 3 limes), plus wedges for serving
• 2 oz olive oil, plus more for the grill
• 1-½ oz Thai red curry paste
• 1 oz fish sauce
• 2 cups fresh basil
• 3 cloves garlic, grated
• 2 pounds large shrimp, peeled and deveined (tails intact)

Procedure

Whisk the lime juice, vegetable oil, curry paste, fish sauce and garlic in a large bowl.

Add the shrimp; toss to coat.

Refrigerate at least 30 minutes or up to 1 hour.

Meanwhile, soak ten 8-inch bamboo skewers in water at least 30 minutes; drain.

Thread the shrimp onto the skewers, rubbing any excess marinade on the shrimp; set aside.

Grill the shrimp skewers until well marked and just cooked through, 2 to 3 minutes per side.

Combine the bean sprouts, peanuts and basil. Top the lettuce leaves with the bean sprout mixture and shrimp skewers.

Serve with the rice and lime wedges.

See Also

• ref: Food Network, Thai-Style Basil Shrimp with Basil-Coconut Rice
• Grouping: Thai