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Shrimp on the Barbie

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“From the LCBO's Early Summer 2005 Food and Drink Magazine (by Lucy Waverman) Serve on a bed of lettuce with sticky rice on the side. NOTE: Preparation time does not include the 1 hour marinating time.”

Ingredients Nutrition


  1. Combine coconut milk, curry paste and garlic in a saucepan and bring to boil, reduce heat and simmer for 8 to 10 minutes or until coconut milk has thickened slightly.
  2. Stir in lime juice and fish sauce, cool then toss with shrimp and marinate for 1 hour.
  3. Remove shrimp from marinade and thread shrimps onto lemon grass stalks, spearing shrimps in 2 places so that they don't turn on the skewers. Season with salt and pepper. (Reserve marinade.).
  4. Preheat grill to high.
  5. Brush shrimp with extra oil and grill about 2 minutes per side or until shrimps are cooked.
  6. While shrimp is cooking, place reserved marinade in a small pot over high heat, bring to a boil and boil for 3 minutes or until quite thick (like mayonnaise).
  7. Remove from heat, stir in extra lime juice and sugar.
  8. Drizzle over grilled shrimp and sprinkle with mint.

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