600g large shrimp

4 lemongrass stems bruised

For the marinade

1 large red chili, seeded and finely chopped

1 tbsp olive oil

2 tsp Thai fish sauce

1 tbsp garlic infused oil

2 tsp grated ginger

1 tsp ground cumin


Mix the marinade ingredients and add to the shrimp. Leave for 5 mins.

To cook on a barbecue: thread the shrimp on metal skewers, place in the centre of the grill on the lemongrass and cook for 2-3 mins, turning once until opaque.

Discard the lemongrass before eating.

Recipe adapted from: Good Food

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