Barbecue Recipes

SPICED SHRIMP WITH VEGETABLES

This is a light and nutritious Indian dish, excellent served either on a bed of lettuce leaves, or with plain boiled rice or chapatis (flat rounds of unleavened bread, available in Asian markets).

INGREDIENTS
20 cooked jumbo shrimp, peeled
1 medium zucchini, thickly sliced
1 medium onion, cut into 8 chunks
8 cherry tomatoes
8 ears of baby corn
mixed salad leaves, to serve

FOR THE MARINADE
2 tablespoons chopped fresh cilantro
1 teaspoon salt
2 fresh green chilies, seeded if desired
3 tablespoons lemon juice
2 tablespoons vegetable oil

SERVES 4

1. To make the marinade, blend the cilantro, salt, chilies, lemon juice and oil together in a food processor.

2. Transfer the contents of the food processor to a bowl.

3. Add the peeled shrimp to the mixture in the bowl and stir to make sure that all the shrimp are well coated. Cover the bowl with plastic wrap and set aside in a cool place to marinate for about 30 minutes.

4. Arrange the vegetables and shrimp alternately on 4 long skewers. Cook on a medium grill for 5 minutes, turning frequently, until cooked and browned. Serve immediately, on a bed of mixed salad leaves.