Prawn skewers with mango salsa

Name: Prawn skewers with mango salsa
Cook time: 50 min
Total time: 50 min
Yield: 6
Ingredients: 24 raw frozen shrimps (à approx. 40 g; without head, with shell); 1 red chilli pepper; 1 Onion; 1 Mango; 1 Avocado; 1 Organic Lime; 2 TABLESPOONS Oil; 7-10 Tbsp salt, pepper; 8 Disc/s Breakfast bacon (Bacon); 7-10 Tbsp Oil

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

Wrap with bacon, skewer, and the shrimp are ready for transport. You can take the spicy fruit dip in a jar

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 6

24 raw frozen shrimps (à approx. 40 g; without head, with shell)
1 red chilli pepper
1 Onion
1 Mango
1 Avocado
1 Organic Lime
2 TABLESPOONS Oil
7-10 Tbsp salt, pepper
8 Disc/s Breakfast bacon (Bacon)
7-10 Tbsp Oil

Directions

1
Defrost the prawns. For the salsa, clean the chillies, cut them in half lengthwise, remove the seeds, wash and chop finely. Peel onion. Peel the mango and cut the flesh from the stone. Halve the avocado, remove the core and peel the flesh from the skin. Finely dice onion, mango and avocado. Mix everything with lime peel, lime juice, chilli and oil. Season to taste with salt and pepper. Pour into a preserving jar or a preserving tin for transport.
2
Peel the shrimps down to the caudal fin, make a longitudinal incision in the back and remove the dark intestine. Rinse shrimps and pat dry.
3
Cut the bacon slices into thirds and wrap them around the prawns. Put 4 prawns on each skewer. Spread a thin layer of oil on each skewer and pack it in a tin for transport.
4
Grill shrimp skewers on the hot grill for 3-4 minutes on each side. Serve with salsa. Quesadillas taste good with it.