Created by Sue on May 25, 2013
Step 1: Using a sharp knife, split the lemongrass into thin, firm, stalks.
Step 2: Thread 3-4 shrimp on each stalk.
Step 3: Whisk together the wine, fish sauce, sambal chili paste, ginger paste, and Splenda (or brown sugar) and save the lime for later.
Step 4: Pour the marinade on the shrimp skewers in a ziplock bag and seal out all the air.
Step 5: You can marinate this for up to 6 hours.
Step 6: Take shrimp out of the fridge about half hour before time to grill and add lime juice and zest to the marinade.
Step 7: Grill shrimp skewers several minutes each side, until just opaque and curled, basting with extra marinade as you grill.