Follow these steps for perfect results
shrimp
peeled and de-veined
lemongrass
chopped
ginger
chopped
garlic
chopped
scallions
whites cut, greens chopped
light soy sauce
sesame oil
honey
red bell pepper
seeds and stem removed, cut into pieces
peanut oil
for drizzling
radicchio
outer leaves removed, rest chiffonade
watercress
cleaned
lime
Preheat grill to high heat.
Combine lemongrass, ginger, garlic, scallion greens, soy sauce, sesame oil, and honey in a bowl.
Whisk the marinade ingredients thoroughly.
Add shrimp to the bowl and toss to coat completely with the marinade.
Marinate shrimp in the refrigerator for 15 to 30 minutes.
Thread shrimp, scallion whites, and red bell pepper pieces onto skewers.
Place the shrimp skewers on a plate and drizzle with peanut oil.
Grill skewers for about 3 minutes per side, until shrimp is pink and opaque.
Arrange radicchio leaves on the edge of a serving platter.
Place chiffonade radicchio and watercress in the center of the platter.
Remove skewers from grill and place on bed of greens.
Squeeze lime juice over the shrimp skewers and serve immediately.
Expert advice for the best results
Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
Don't overcook the shrimp, as it can become rubbery.
Everything you need to know before you start
15 minutes
Marinade can be made ahead of time.
Arrange skewers attractively on a platter with greens.
Serve with rice or noodles.
Offer a side of peanut sauce.
Pairs well with the sweetness and spice of the dish.
Discover the story behind this recipe
Popular street food in many Southeast Asian countries.
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