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Ingredients:

• 3 tbsp coarsely chopped fresh lemongrass
• 1 tbsp chopped garlic
• 2 tbsp  fish sauce
• 2 tbsp freshly squeezed lime juice
• 1 tbsp soy sauce
• 1 tbsp vegetable oil
• 1 tbsp caramel sauce or brown sugar
• 1 tbsp sugar
• ½  tsp salt
• 1 lb medium shrimp, peeled and deveined
• About 30 small bamboo skewers, soaked in water for at least 30 minutes

Directions:
In a blender or a food processor, combine all the ingredients (except the bamboo skewers) and blend until fairly smooth, pulsing on and off and scraping down the sides to keep the texture uniform. Add 1 or 2 tbsp of water, as needed, to move the blades. Transfer the marinade to a medium bowl, add the shrimp, and toss to coat well. Set aside for 20 to 30 minutes.
Preheat the oven to 350°F, or lightly oil a skillet or grill pan and heat until very hot. Thread the shrimp onto skewers, 2 or 3 per skewer, and cook on the hot grill, turning once, until the shrimp are pink and cooked through, 2 to 4 minutes. Or sauté quickly in the skillet or grill pan for 2 to 4 minutes. Serve the shrimp hot, warm, or at room temperature.