Coco Curry Shrimp Skewers

 

4 skewers

Curried prawns

• 12 medium prawns, peeled, tails on
• 5 ml curry powder
• 2 ml sweet paprika
• 15 ml unsweetened grated coconut
• Juice of ½ lemon
• 15 ml vegetable oil

Mango salad

• 1 not quite ripe mango
• 30 ml chives, chopped
• 1 ml ground ginger
• 1 ml Espelette pepper
• 30 ml white wine vinegar
• 60 ml olive oil

1. In a bowl, combine all the shrimp curry ingredients; stir, cover and let marinate in the fridge for 15 minutes.
2. For the salad, peel the mango and, using a cheese grater or a mandolin, cut it into julienne strips; in a bowl, mix the mango with all the other salad ingredients and place in the refrigerator for 15 minutes.
3. Thread the prawns onto previously soaked wooden skewers; cook 4 to 5 minutes over medium heat on the barbecue or in a ridged cast-iron skillet, turning halfway through cooking.
4. Serve the skewers on a bed of mango salad.

N.B.: If you are a fan of it, add fresh coriander in the salad or in the marinade, the choice is yours.

BON APPÉTIT