Grilled shrimp kebabs

True Love
4 servings
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Fish/Seafood

By Food24 November 03 2009
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Ingredients (12)

80.00 ml fresh chillies — 573
30.00 ml fresh parsley — chopped
15.00 ml fresh thyme — chopped
15.00 ml fresh coriander — chopped
3.00 spring onion — chopped
salt and freshly ground black pepper
24.00 prawns — large, shelled and deveined
4.00 baby onions — halved
1.00 red pepper — cubed
1.00 spinach — bunch, coked
250.00 ml rice — cooked
1.00 lemon
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Method:

1. In a large bowl, toss together oil, parsley, thyme, coriander, spring onions, salt, pepper, prawns, baby onions and red pepper. Cover with plastic wrap and refrigerate overnight.
2. Soak 4 wooden skewers in water overnight.
3. Remove prawns from marinade. Reserve marinade.
4. Chop cooked spinach finely, mix with rice and heat through.
5. Cut lemon into thick slices. Cut each slice into quarters. Alternately thread prawns, onions, red pepper and lemon onto each skewer.
6. Grill kebabs for 2 minutes per side, brushing frequently with reserved marinade.
7. To serve, place spinach and rice on a serving platter. Arrange kebabs on top.
Serves 4.



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