about 15 minutes
4 servings, 1 skewer per serving.
As if melted Kerrygold Pure Irish Butter wasn’t enough to make the perfect shrimp, our Garlic & Herb Butter adds aromatic flavor that truly brings this dish to life. Coupled with the zing of citrus and fresh ginger, this light seafood skewer really sizzles.
- 4 stalks fresh lemongrass
- 24 large or 16 jumbo shrimp, peeled and deveined
- 1 (3.5-oz.) package Kerrygold Garlic & Herb Butter
- 1 tablespoon minced fresh ginger
- 1/4 cup dry sherry
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/2 teaspoon sea salt
- Hot cooked noodles or rice, julienne vegetables and cilantro leaves (optional)
Cut the bottom 1/3 off each lemongrass stalk, then cut in half horizontally (reserve tops to use as skewers). Pull out tender centers and finely chop enough to make 2 tablespoons. Make a small slit in each shrimp and thread equal amounts onto lemongrass skewers; set aside. In a small saucepan, melt Kerrygold Garlic & Herb Butter. Add lemongrass and ginger and cook for 1 minute. Add sherry, lemon juice and honey and simmer over low heat for 5 minutes; stir in salt. Pour about 1/3 of the mixture over the shrimp; cover and refrigerate for 30 minutes. Grill shrimp over medium coals for 3 to 5 minutes. Turn and cook until shrimp is lightly charred and is completely pink and cooked through. Place skewers over noodles or rice and vegetables, if you like, and drizzle with remaining butter mixture. Garnish with cilantro leaves.