Lemon Grass Skewered Shrimp

This has been a go to recipe for shrimp in the Lewis house for awhile.  Whenever Carol (a friend from California) comes to visit she always cooks fabulous things for us!  A few years ago she introduced us to lemon grass.  Not only does it add excellent flavor to foods but it has many health benefits too.  It is an amazing super herb that has been used to treat many ailments from colds and sore throats to dry skin.  It is also often used to promote relaxation and good digestion.  I buy it in stalks at my local grocery store and it is very inexpensive.  I paid less than $.25 for three stalks.  It can be store in the refrigerator for a couple weeks or a dry place in a sealed container for a couple of months.  

Ingredients:

• Raw Shrimp shelled and deveined 
• Lemon Grass
• Flour
• Salt
• Pepper
• Oil
• Juice of 1/2 Lemon

Adjust the ingredients for the amount of people you are serving.  I usually serve about 6 shrimp to each person.

Prepare the lemon grass by cutting off the ends and separating the layers.

 Next, in a shallow bowl or on a plate combine about 3/4 of a cup of flour and salt and pepper it generously.  Keep shrimp in refrigerator until ready to use.  Make sure that the shrimp is not wet. Dab shrimp with paper towel to remove excess water.  Lightly flour each piece of shrimp.  If the lemon grass is not stiff enough to poke through the shrimp then use a metal skewer to poke a hole first then slide the lemon grass through that whole.  Place about three shrimp on each piece of lemon grass.

 Heat a little bit of olive oil in skillet.  When the oil is hot add the shrimp.  I usually toss in a few extra pieces of lemon grass in the oil.

 Flip the shrimp after about 3 minutes or when the shrimp turn pink.  Squeeze lemon juice on shrimp and finish cooking.

I have served this with many different side dishes but I like to serve it with rice.  

**the lemon grass is edible, but I just use it for flavor

This recipe was featured on the Marvelous May Menu, be sure to check out the rest of the May Menu.