Lemongrass shrimps

Name: Lemongrass shrimps
Prep time: 30 min
Cook time: 4 min
Yield: 4 à 6
Cuisine: Québécoise
Ingredients: 700g big raw shrimp, shelled and deveined, size 31-40; Juice from 1/2 lime; 3 tablespoons white beer; 2 tablespoons olive oil; 1 teaspoon grated fresh ginger; 1 stick of lemongrass, very finely chopped; Salt and pepper from the mill; Canola oil for the pan

Preparation 30 min
Refrigeration 2 h
Cooking 4 min
Servings 4 à 6
Freezing Absolutely

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Ingredients

700g big raw shrimp, shelled and deveined, size 31-40
Juice from 1/2 lime
3 tablespoons white beer
2 tablespoons olive oil
1 teaspoon grated fresh ginger
1 stick of lemongrass, very finely chopped
Salt and pepper from the mill
Canola oil for the pan

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Preparation

In a large airtight container, add all ingredients and season with salt and pepper. Close the dish and mix vigorously. Reserve in the fridge for 2 hours and shake occasionally.
Drain shrimp and poke on small bamboo skewers, 3 per stick.
Heat a cast iron skillet at high temperature. Lightly oil pan with canola oil and cook shrimp about 2 minutes per side until pink and golden brown. Serve immediately!