- 2 lbs large shrimp, peeled and deveined with tails on
- 2 lemon grass stalks, peeled, smashed and sliced
- 2 cloves garlic, minced
- 3 T fresh tarragon, minced
- juice of 4 lemons
- zest of 2 lemons
- 2 T chili pepper flakes
- 1/2 C olive oil
- salt and pepper
- 1/2 C white wine
Skewer shrimp and grill until done. In the mean time, pour the marinade into a small sauce pan, add the white wine and simmer over medium high heat, until reduced by 1/3. Once reduced, pour through a strainer and hold.
To serve, I plated with jasmine rice, lemon shrimp and the sauce. It's delicious!