1 stalk lemongrass, finely chopped
2 small red chilies,chopped
1 tsp ground coriander
1 cup coconut milk
16 jumbo shrimp, peeled, deveined, tails intact
16 bamboo skewers, soaked
Oil, for brushing
1/2 pineapple, peeled, finely chopped
1 cucumber, seeded, finely chopped
1 long red chili, sliced
1 lime, finely grated zest and juice
1/4 cup rice vinegar
1 tsp fish sauce
1 tsp sugar
4.5 oz roasted unsalted peanuts, chopped
Combine lemongrass, chili and coriander in a mortar and pound with the pestle until a paste forms. Transfer to a bowl and stir in coconut milk.
Arrange shrimp in a shallow dish. Pour over marinade, turning to coat. Chill, covered, 2 hours.
Meanwhile, to make salsa: In a large bowl, combine all salsa ingredients except peanuts. Chill until required. Add peanuts just before serving.
Thread each shrimp lengthwise on a skewer. Preheat a grill or grill pan on medium. Brush lightly with oil. Cook shrimp for 4-5 minutes, turning, until just cooked through. Serve with salsa.