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Foodie77
Surf and turf with salsa verde
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Ingredients
Directions
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Soak wooden satépicks in water to prevent burning. Mix 6 tablespoons of olive oil, parsley, basil, mint, garlic and 2 tablespoons of lemon juice in a food processor to make a smooth sauce. Add some water if the sauce is too thick. Put the capers through and season with salt and pepper.
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Mix the meat and shrimp in a bowl with the rest of the oil and sprinkle with salt and pepper. Thread them alternately over the satay sticks.
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Roast the skewers on the barbecue in 3-4 min. Golden brown and cooked on both sides.
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Serve the skewers with the salsa verde, lemon wedges and the baguette.
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Nutrition
520Calories
Sodium0% DV0g
Fat42% DV27g
Protein66% DV33g
Carbs11% DV34g
Fiber0% DV0g
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