In a large bowl, combine the peanut oil, ginger, and lemon zest. Add the shrimp, cover with plastic wrap, and marinate, in the refrigerator for 2 hours. Prepare a fire in the grill or preheat the broiler. Meanwhile, trim the lemongrass by peeling off any dried, brownish leaves and soak the stalks in cold water for 15 minutes. Thread each shrimp on a lemongrass stalk and grill until pink, 2 to 3 minutes, depending upon their thickness. Per serving: 1145 Calories (kcal); 111g Total Fat; (86% calories from fat); 34g Protein; 4g Carbohydrate; 255mg Cholesterol; 251mg Sodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2 Vegetable; 0 Fruit; 21 1/2 Fat; 0 Other Carbohydrates Recipe by: COOKING LIVE PRIMETIME SHOW #CP0004 Converted by MM_Buster v2.0n.