Grilled Prawns with a Spicy Peanut-Lime Vinaigrette

¼ cup minced lemon grass (white part only)

¼ cup minced fresh ginger root

2 tablespoons minced garlic

¼ tablespoon chopped fresh cilantro

1 Thai or serrano chile pepper, minced

¾ cup peanut or canola oil

2 pounds extra large shrimp (16-20), peeled and deveined, tail left on

¼ cup lime juice

¼ cup rice wine vinegar

½ cup mirin (Japanese sweet wine)

2 tablespoons dark soy sauce

2 tablespoons cold water

3 tablespoons grated lime zest

1 tablespoon minced fresh ginger root

2 teaspoons fish sauce

2 fresh Thai or Serrano chile, seeds removed

2 teaspoons minced garlic

½ cup smooth, unsalted peanut butter

¼ cup peanut oil

2 tablespoons chopped fresh mint

1 tablespoon chopped fresh cilantro

¼ cup unsalted roasted peanuts, chopped

Kosher salt to taste

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.

Preheat a grill for medium-high heat.

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.

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.