 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
 |
|
|
 |
|
 |
|
|
|
|
|
|||
 |
Download recipe | ||
|
|||
Recipe by Marc Chartrand Serves 6 Equipment: Hot grill or BBQ Wood skewers, soaked in water for 60 minutes |
|||
 |
|||
| 2 tsp | Moroccan Spice Blend | ||
| 2 Tbsp | Roasted Garlic Olive Oil | ||
| 18 | Shrimp | ||
| 1/2 cup | Mango Chutney | ||
| To garnish | Cilantro and mint, fresh | ||
| To garnish | Mixed greens | ||
 |
|||
| 1. Skewer each shrimp. I like to put 2-3 per skewer to save time and for serving. Put shrimp in rectangular tupperware and splash enough Roasted Garlic Olive Oil on to moisten each shrimp. *I like to use a rectangular shape tupperware because I can have all the skewer end pieces at one side of the box and it makes it much easier to remove the skewers 2. add 1 tsp of Moroccan Spice Blend and mix thouroughly to coat each shrimp; if more is needed add slowly 1 tsp at a time and let marinate 4 hours or overnight. 3. Roughly chop some mint and cilantro and stir into Mango Chutney. 4. heat grill or BBQ; remove shrimp and place on lightly oiled grill and cook until pink; turn over and cook the other side until cooked through; about 2 minutes per side. 5. Serve immediately on mixed greeens lightly dressed with red wine raspberry vinaigrette. |
|||
 |
|
Visit our contact section to get in touch with us, or subscribe to
our complimentary email newsletter, full of recipes and ideas! All images and content © 2013 Kitchen Connaisseur | Privacy Policy |
