These are so good! The sauce that accompanies them is a must (Vietnamese Dipping Sauce (Nuoc Cham)). Sugar cane is usually in the produce section of my grocery store and it is also sold in the Asian section in cans. Wonderful served on a bed of rice and drenched in the Dipping Sauce! Recipe adapted from grill master, Steven Raichlen.

Ingredients

4 serv.

garlic cloves, chopped↗4
tablespoons sugar↗3 tablespoons
shallots, chopped↗3
cup asian fish sauce↗1⁄4 cup
tablespoons fresh lime juice↗3 tablespoons
teaspoon fresh ground pepper↗1 teaspoon
stalks fresh lemongrass, tender inner white bulbs only, thinly sliced crosswise3
cup vegetable oil, plus more for brushing↗1⁄4 cup
large shrimp, shelled and deveined↗24
sugar cane swizzle sticks12
tablespoons chopped peanuts5 tablespoons
tablespoons coarsely chopped cilantro3 tablespoons

Step-by-step instructions

1
Using a food processor, puree garlic, sugar, shallots, fish sauce, lime juice and pepper. Add lemongrass and the 1/4 cup of oil; process to a puree. Place shrimp in a large shallow container with lid and pour marinade over shrimp to cover. Cover and refrigerate for at least 2 1/2 hours.
2
Light a grill.
3
Cut each sugarcane stick in half on a sharp diagonal so each piece has a sharp point. Scrape off marinade. Make a slit near the shrimp's tail and one near the head with a sharp knife. Thread a sugarcane stick through the slits; the shrimp should lie flat.
4
Grill the shrimp over a hot fire, brushing them once or twice with oil, until lightly charred and just cooked through, about 3 minutes per side.
5
Place shrimp on a serving platter and sprinkle with peanuts and cilantro.
6
Serve the shrimp with the Vietnamese Dipping Sauce.

Source: food.com

Original recipe ↗

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