Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

INGREDIENTS

·    1/4 cup minced lemon grass (white part only)

·    1/4 cup minced fresh ginger root

·    2 tablespoons minced garlic

·    1/4 tablespoon chopped fresh cilantro

·    1 Thai or serrano chile pepper, minced

·    3/4 cup peanut or canola oil

·    2 pounds extra large shrimp (16-20), peeled anddeveined, tail left on

·     

·    1/4 cup lime juice

·    1/4 cup rice wine vinegar

·    1/2 cup mirin (Japanese sweet wine)

·    2 tablespoons dark soy sauce

·    2 tablespoons cold water

·    3 tablespoons grated lime zest

·    1 tablespoon minced fresh ginger root

·    2 teaspoons fish sauce

·    2 fresh Thai or Serrano chile, seeds removed

·    2 teaspoons minced garlic

·    1/2 cup smooth, unsalted peanut butter

·    1/4 cup peanut oil

·    2 tablespoons chopped fresh mint

·    1 tablespoon chopped fresh cilantro

·    1/4 cup unsalted roasted peanuts, chopped

·    Kosher salt to taste

DIRECTIONS

1.  Stirtogether lemon grass, 1/4 cup ginger, garlic, cilantro, 1 minced chile, and 3/4cup peanut oil in a large bowl. Add the shrimp, and toss to coat; let marinateat room temperature for 20 to 30 minutes.

2.  Preheata grill for medium-high heat.

3.  Meanwhile,pour lime juice, rice vinegar, mirin, soy sauce, and water into the bowl of ablender or food processor. Add the lime zest, 1 tablespoon ginger, fish sauce,2 chile peppers, garlic, and peanut butter; process until smooth. Whileprocessing, slowly pour in the peanut oil; process until smooth and creamy.Pour into a bowl, stir in mint, cilantro and chopped peanuts; season to tastewith salt.