Peppery Grilled Shrimp (Tom Nuong Toi Xa Ot)

By Sunset
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2 tablespoons finely chopped fresh lemon grass

5 tablespoons minced garlic (about 10 large cloves)

1/2 teaspoon Asian red chili sauce, such as Sriracha

3 tablespoons fish sauce

2 teaspoons sugar

3 tablespoons olive oil

2 tablespoons fresh lime juice

1 tablespoon freshly ground black pepper

1/4 cup finely chopped green onions

1 pound medium shrimp, peeled (leave tails intact) and deveined

6 wooden skewers (6 in. each), soaked in water

1/3 cup loosely packed fresh mint leaves, sliced into thin slivers

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