Re: [CH] Recipe

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May I make a suggestion (not aimed at your Stecve) that you guys that like 
to post reipies to the list tittle the subject line with the name of your 
recipe so that its easier to keep track of when we archive them on our own 
computers??

Oatmeal Jack




>Have not tried this yet, but looks good - enjoy.
>
>Grilled Shrimp Salad With Lemongrass & Chiles
>
>For a milder dish, use fewer Thai chiles and seed the serranos before mincing
>them.
>
>1 lb jumbo (8 to 12 per lb) shrimp
>2 tsp. sea salt dissolved in 1 cup water
>4-8 (1 to 2 inch) fresh red Thai chiles, minced
>2 fresh serrano or jalapeņo chiles (preferably red), minced
>1 tbl. minced garlic
>3 tbl. Asian fish sauce (Thai naam pla)
>3-4 tbl. fresh lime juice
>2-3 tsp. sugar
>2 stalks fresh lemongrass
>2 small shallots, halved lengthwise and thinly sliced crosswise (1/4 cup)
>2 scallions (white parts and half of greens), thinly sliced
>1/2 cup fresh mint leaves, torn into pieces
>
>Accompaniments: green-leaf lettuce, sliced tomato, and fresh cilantro or mint
>sprigs
>
>Prepare grill for cooking.
>
>Soak shrimp (still in shells) in salt water 5 minutes, then rinse well in a
>colander.
>
>Pound all chiles with garlic to a coarse paste with a mortar and pestle and
>stir in fish sauce and lime juice and sugar to taste. Transfer to a large 
>bowl.
>
>Snip shells of shrimp with scissors down center of back, from wide end to
>second-to-last tail section. Butterfly shrimp in their shells, making a deep
>incision along length of back where shells are cut, and devein.
>
>Discard tough outer leaves of lemongrass and trim root ends. Thinly slice 
>lower
>6 inches of stalks.
>
>Grill shrimp on their sides on an oiled rack set 5 to 6 inches over glowing
>coals until shells are pink and slightly charred and shrimp are just cooked
>through, 3 to 4 minutes on each side. (Alternatively, grill shrimp in a hot
>well-seasoned ridged grill pan over moderate heat.)
>
>Toss shrimp (with shells still on) with chile mixture and stir in sliced
>lemongrass, shallots, scallions, and mint.
>
>Serve on a bed of lettuce and tomato with cilantro or mint.
>
>Serves 4 as a first course.
>
>Gourmet ~ June 2000
>
>Enjoy the heat,
>Steve
>
>   ~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~
>                  Uncle Steve's HOT Stuff
>            Anything & Everything about Chiles
>                  http://usHOTstuff.com/
>
>                   The Chile Seed Ring
>    http://webring.org/cgi-bin/webring?ring=hotseed;list
>   ~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~+~

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