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18 ounce frozen peeled jumbo shrimps
1 clove garlic
1 piece lemon grass
1 teaspoon finely grated ginger root
1 teaspoon turmeric
2 tablespoon lemon juice
4 tablespoon oil
4 tablespoon soy sauce
10 leaves basil
1. Put the frozen shrimp in a shallow dish to thaw. Wash and pat dry. Peel and crush the clove of garlic. Cut the lemon grass lengthways in half, remove the outer leaves and cut the inner white part into strips.
2. Mix together the garlic, lemon grass, ginger and turmeric. Stir in the lemon juice, oil and soy sauce. Pour the marinade over the shrimp, cover and leave to stand in refrigerator for 2 hours.
3. Thread the shrimp on oiled skewers and grill over high heat for 7 to 10 minutes until glazed, turning several times. Chop the basil leaves finely and sprinkle over the hot kebabs.
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