INGREDIENTS
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6 lemons
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Kosher salt
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1 stalk lemongrass, finely chopped
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3 tablespoons extra-virgin olive oil
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3 tablespoons Sriracha (Asian chile sauce)
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2 cloves garlic, minced
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1 tablespoon fish sauce
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2 teaspoons packed light brown sugar
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30 extra-large shrimp, unpeeled
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Vegetable oil, for the grill
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2 tablespoons chopped fresh mint