Chive Infused Shrimp with Chile-Lemongrass Dipping Sauce

Chive Infused Shrimp with Chile-Lemongrass Dipping Sauce


This versatile herb infused oil will enhance your cooking in endless ways – drizzle over grilled bread, add to marinades, salad dressings, sauté anything… there are so many possibilities!  This recipe also includes a dipping sauce that works wonderfully with chicken, pork or beef.

45 min
4 Servings


2 cup
fresh chives (chopped; onion or garlic chives work wonderfully)
1 cup
extra virgin olive oil
3 Tbsp
lemongrass (white part only; finely chopped)
3 Tbsp
fresh lime or lemon juice
3 Tbsp
scallion (finely chopped)
2 Tbsp
cilantro (chopped)
1 clove
garlic (minced)
1 Tbsp
Asian fish sauce
1 1/2 tsp
shoyu (soy sauce)
1 tsp
light brown sugar
2 tsp
Sriracha or garlic chile sauce (optional)
2 lb
tail on U13 prawns or shrimp (shelled, deveined, and butterflied)
1 Tbsp
fresh ginger (minced)
large clove garlic (minced)
3 Tbsp
chive oil
fresh ground black pepper
Prep Time:
45 min
Total Time:
45 min


For the chive oil, combine the 2 cups chopped fresh chives, 1 cup extra virgin olive oil, and 1 teaspoon salt and process/blend for about 20 seconds – then run through cheesecloth or fine mesh over a bowl. Discard solids and store oil in a jar in the refrigerator, it will keep for two weeks.

For the chile-lemongrass dipping sauce, combine the lemongrass, lime juice, scallions, cilantro, 1 minced garlic clove, Asian fish sauce, shoyu and light brown sugar in a small bowl.  If you like spice, add Sriracha or garlic chile sauce.

It’s very important to use extra jumbo size shrimp for this recipe – if you can find white shrimp, the end result will closely resemble lobster! Toss the shrimp with the chive oil, ginger and garlic, then salt and pepper.  Time to grill!  The most important thing is to cook the shrimp until just done – butterflying the shrimp make it easy to grill each side and closely watch for the first hint of pink.  If possible, have a warm serving dish to set the shrimp on, serve immediately with the dipping sauce and watch those shrimp fly off the platter!

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Chef Michi Watarai