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Lemongrass Shrimp
by Bob Blumer
Magazine Issue: U.S. Vol. 3.1
Lemongrass Shrimp

A guy can only poach salmon so many times in his dishwasher before it becomes yesterday's news. In search of a new culinary adventure for my forthcoming book, "Off The Eaten Path," I decided to test drive a cooking method that's frequently discussed but rarely attempted: cooking on the car engine.

(serves 2 as an appetizer)

1/2 lb. medium-sized shrimp, shelled and deveined
1 fresh lemongrass shoot, bottom 2 inches only, sliced finely
1 1/2 T freshly squeezed lime juice
1/4 t salt
1 pinch cayenne pepper
2 sprigs of fresh mint (optional)
3 12 x 12 inch sheets of aluminum foil

1) Layer all three sheets of aluminum foil on top of each other and fold up the edges. Sprinkle lemongrass around the center. Place shrimp on top and drizzle with lime juice. Sprinkle with salt and cayenne. Top with the mint and seal foil package.

2) Place on engine and cook for approximately 50 miles. (It's not necessary to turn the package.)

3) Open package and serve immediately. (Don't eat the lemongrass.) If lemongrass is unavailable, it may be replaced with 1 tablespoon of fresh ginger root, sliced finely.

Cross References:
Trout with Lemon and Fresh Sage
Green Beans

Original Source:
If You Can't Stand the Heat, Get Off the Road

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