Chilli Shrimp Kebabs

A simple recipe that creates an amazing flavour filled dish.

Prep Time 10

Cook Time 5

Marinating 2

Servings People

In a large glass mixing bowl add the sesame oil, olive oil, garlic, tomato ketchup, chili sauce, sriracha, salt, pepper and the lemon juice and stir thoroughly to combine.
1 large lemon, 1 tbsp tomato ketchup, 1 tbsp Chinese chilli paste, 2 tbsp sriracha, 1 tsp salt, 1 tsp ground black pepper, 1/4 cup toasted sesame oil, 1/3 cup olive oil, 4 cloves garlic
Pour/spoon about a third of the marinade away into a separate container. This will be used to baste the shrimp later.
Add the shrimp to the mixing bowl and stir/toss to make sure they are coated. Cover with clingfilm and pop in the fridge for at least 2 hours but ideally 6 hours.
2 lbs shrimp
Heat the bbq to a medium heat.
Skewer the shrimp making sure you thread at the tail and the head, so they don’t fall off.
Spray or lightly oil the barbecue grill and add the skewered shrimp.
Cook for about 2 minutes on each side until they become non transparent/opaque. Don’t forget to baste frequently with the 1/3rd marinade you put to one side.
Flip over and cook for another 2 minutes.
Serve immediately while still hot with a scattering of parsley.
½ bunch parsley

Note: Make sure the shrimp have been peeled, cleaned and deveined prior to marinating.