Lemongrass is one of the most prevalent herbs in Thai cooking and can be found in Asian markets. The stalks impart their flavor when used as skewers.




  • Separate cilantro leaves from stems; set aside leaves (you should have 1 cup). Roughly chop stems; combine with ginger, garlic, chopped lemongrass, 1/2 cup oil, and coriander in a blender or food processor, and process to form a paste.

  • Place shrimp in a large, shallow bowl; add the paste, tossing to coat evenly. Cover with plastic wrap, and let marinate in the refrigerator 1 hour.

  • Make cilantro dressing: In a small bowl, whisk together reserved cilantro leaves, lime juice, remaining 1/2 cup oil, sugar, and salt; set aside.

  • Heat grill to medium. Remove shrimp from refrigerator, and thread one on each skewer; season with salt and pepper. Grill, turning once, until shrimp are opaque, about 3 minutes per side. Transfer to a platter. Serve hot with dressing.