Instructions: Soak wooden skewers in cold water for at least 1/2 hour. Pat shrimps dry.

In a food processor or blender, place garlic, ginger, chile, cilantro roots and stems (or leaves) and blend to a paste. Blend in hoisin sauce, fish sauce, lime juice, honey, rice vinegar and sesame oil.

Place shrimps and marinade in a bowl and allow to marinate at least 1/2 hour.

Remove skewers from water and and thread shrimps on skewers from their head to tail so that shrimps are relatively straight. Have the head of the shrimp almost to the end of the pointed side of the skewer.

The shrimps can be grilled or broiled ahead and served at room temperature or warmed up. To cook, grill on a barbecue, under the broiler or in a grill pan for a total of 5 to 6 minutes or until shrimps are pink, opaque and cooked through. Be careful that the skewers do not burn too much. Arrange with skewers pointed out around the dip.

NOTES : Yields 40 shrimp on skewers

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