Spicy Lemon Shrimp Skewers - lemons

Method

• Finely grate the zest from 4 of the lemons, then pulse in a mini food processor with 3 tablespoons salt.
• Squeeze the juice from 2 of the zested lemons into a large bowl; add the lemongrass, olive oil, Sriracha, garlic, fish sauce, brown sugar and 1 teaspoon of the lemon salt.
• Thinly slice the 2 remaining lemons and add to the bowl.
• Using kitchen shears, cut through the shrimp shells along the outer curve, leaving the shells on.
• Remove the veins and rinse the shrimp.
• Add to the bowl with the lemongrass marinade and toss; cover and refrigerate for 1 hour.
• Meanwhile, soak 12 to 15 wooden skewers in water.
• Preheat a grill to medium high.
• Thread the shrimp onto the skewers.
• Brush the grill with vegetable oil, then add the lemon slices and grill until they begin to char, turning once, about 2 minutes; transfer to a platter.
• Stir the mint into the remaining marinade.
• Add the shrimp skewers to the grill and cook, brushing with the marinade-mint mixture, until the shells begin to char, 2 to 3 minutes per side.
• Transfer to the platter and sprinkle with the lemon salt to taste.
• Photograph by Con Poulos