Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

This Thai-inspired sauce also goes well with chicken, pork, or lamb.

Step: 1

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

Step: 2

Preheat a grill for medium-high heat.

Step: 3

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

Step: 4

Remove shrimp from marinade, shaking off any excess. Grill on preheated grill until pink and firm, about 2 minutes per side. Serve immediately with sauce.

Per Serving: 535 calories; protein 29.2g; carbohydrates 14.9g; fat 39.4g; cholesterol 172.5mg; sodium 647.6mg.

The most obvious way to choose a side dish is to look at your main dish (pasta, chicken, seared tofu) and choose more different. When you’re cooking pasta, make sure for a simple healthy dish . Making steak? Go for more light. If you’re want to cooking stir-fry with rice, it must not a good idea to also make a rice salad.

One make sure is also can make to cooking process . You don’t want to push more often your oven by making to do list three dishes at once in there, or be juggling four pans on the stovetop . But sometimes you can make a dish do double-duty .