Thai Basil Shrimp - joe-possum/recipes GitHub Wiki
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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.