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Cady
Spicy, grilled shrimp
Shrimp from the barbecue with coriander, lime, sriracha sauce, honey and pineapple.
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Ingredients
Directions
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Dab the shrimps dry with kitchen paper.
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Cut the coriander very finely. Grate the green skin of the lime and squeeze out the fruit.
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Mix the coriander with the lime zest and juice, the sriracha sauce and honey. This mixture is the 'glaze'.
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Thread the prawns and pineapple alternately over the satéite skewers. Brush the skewers on both sides with the glaze.
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Heat the grill pan without oil or butter and grill the skewers in 5 minutes on a high heat. Turn halfway.
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Divide the rest of the coriander leaves over the grilled skewers.
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Nutrition
165Calories
Sodium5% DV128mg
Fat2% DV1g
Protein36% DV18g
Carbs7% DV20g
Fiber8% DV2g
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