Surf and turf with salsa verde

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.

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.

Roast the skewers on the barbecue in 3-4 min. Golden brown and cooked on both sides.

Serve the skewers with the salsa verde, lemon wedges and the baguette.