1-1/4 lbs large shrimp, raw, peeled, tail on
1/4 cup rice vinegar
1 large pinch crushed red pepper flakes, or more to taste
2 teaspoons lemon grass paste
2 tablespoons fresh cilantro, minced
1 teaspoon fresh ginger, peeled and grated
2 cloves garlic, finely minced
8 wooden skewers, soaked for an hour in warm water

Place the shrimp in a bowl. Mix remaining ingredients. Reserve a couple of tablespoons of the mixture and pour the rest over the shrimp. Marinate, chilled, for no more than an hour. Thread the shrimp on the skewers and grill for about two minutes per side. Drizzle with the reserved marinade and serve immediately. Serves 8 as an hors-d’oeuvre or 4 as a main course.

NOTE: This can also be done on a cast-iron griddle or heavy skillet on top of the stove, or under your oven broiler.