Scampi-lemon skewers with aioli and tomato-parsley salad

Name: Scampi-lemon skewers with aioli and tomato-parsley salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 2 Federation flat leaf parsley; 4 Tomatoes; 1 Onion; 4 TABLESPOONS Fruit vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 1 Garlic clove; 6 TABLESPOONS Salad mayonnaise (50 % fat); 7-10 Tbsp Curry; 500 g Shrimps (approx. 25-30 g each); 2 untreated lemons; 1 Vegetable Onion; 1/2 Pot of thyme to garnish; 7-10 Tbsp wooden skewers

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

2 Federation flat leaf parsley
4 Tomatoes
1 Onion
4 TABLESPOONS Fruit vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Oil
1 Garlic clove
6 TABLESPOONS Salad mayonnaise (50 % fat)
7-10 Tbsp Curry
500 g Shrimps (approx. 25-30 g each)
2 untreated lemons
1 Vegetable Onion
1/2 Pot of thyme to garnish
7-10 Tbsp wooden skewers

Directions

1
Wash and chop the parsley. Wash, clean, quarter and seed the tomatoes. Cut the flesh into small cubes. Peel and finely dice onion. Season vinegar with salt and pepper.
2
Fold in the oil. Mix marinade and salad ingredients. Peel the garlic, press it into the mayonnaise with a garlic press and mix. Season with salt, pepper and curry. Wash the prawns, peel them down to the tips of their tails, remove the intestines. Wash the lemons, cut into slices. Peel vegetable onion, also cut into slices. Put the prawns, lemon and onion slices alternately on skewers. Season with salt and pepper. Cook on the hot grill while turning for about 10 minutes.
3
Wash the lemons, cut into slices. Peel vegetable onion, also cut into slices. Put the prawns, lemon and onion slices alternately on skewers. Season with salt and pepper. Cook on the hot grill while turning for about 10 minutes. Chop thyme and sprinkle on skewers. Serve skewers with aioli and tomato-parsley salad