Directions

1. Peel several outer layers of the lemongrass sticks and cut off the tops in a sharp angle. Set aside.
2. Heat a grill or preheat a stove-top grill pan. In a bowl, whisk 2 tablespoons of the lime juice with the miso paste, oil, ginger, garlic, honey, and pepper. Add the shrimp and toss to coat. Let marinate for 5 minutes. Thread the shrimp onto the lemongrass sticks and reserve leftover marinade.
3. Grill the shrimp over moderately high heat until pink and cooked through, about 5 minutes. Heat leftover marinade in a small saucepan.
4. In a small bowl, whisk the mayonnaise with the sambal oelek and the remaining 1 tablespoon of lime juice. When ready to serve, drizzle remaining marinade on top of shrimp and garnish with cilantro and lemon wedges. Serve with the sambal oelek mayonnaise and a side of cooked rice.