- 20 boiled, shelled and deveined giant shrimps
- 1 medium zucchini, into thick slices
- 1 medium onion, into 8 pieces
- 8 cherry-tomatoes
- 8 miniature ears corn-on-the-cob
- Mixed lettuce leaves, to serve
Marinade
- 2 tablespoons [30 mL] freshly chopped coriander
- 1 teaspoon [5 mL] salt
- 2 fresh green chili peppers, seeded [optional]
- 3 tablespoons [45 mL] lemon juice
- 2 tablespoons [30 mL] vegetable oil
- 4 long wooden skewers, soaked into cold water for at least 30 minutes to prevent burning
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- Transfer marinade's freshly chopped coriander, salt, if desired seeded green chili peppers, lemon juice and vegatble oil into the bowl of a food processor.
- Mix before pouring marinade into a glass bowl.
- Add then stir in prepared shrimps until well coated.
- Cover bowl with plastic wrap; leave shrimps to marinate, refrigerated, for approximately 30 minutes.
- When ready to cook, preheat barbecue to medium intensity.
- Alternately thread drained shrimps, zucchini slices, onion pieces, cherry-tomatoes and ears corn-onthe-cob onto soaked skewers.
- Barbecue onto hot barbecue rack for 5 minutes turning often until all ingredients are done, golden.
- Serve brochettes immediately, over a bed of mixed lettuce leaves.
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