Lemon and rosemary prawns

Ingredients :

For the shrimp

• 20 large peeled prawns
• 45 ml of Lemon and Rosemary Jelly
• Zest of half a lemon
• Juice of half a lemon
• 20 ml of olive oil
• Salt and pepper, to taste

For salsa

• ½ cup of cucumber, diced (very small cubes)
• ½ cup diced cherry tomatoes
• 30 ml of finely chopped red onion
• 1 ear of corn (kernels removed) or ½ cup of whole kernel corn
• 30 ml of fresh herbs (rosemary, parsley and mint or according to your taste)
• Juice of half a lemon
• 15 ml of olive oil
• Salt and pepper, to taste

Preparation :

Shrimp :

1- Mix the shrimp with the lemon and rosemary jelly, lemon zest and juice, olive oil, salt and pepper.
2- Let it marinate for between 1 hour and 24 hours in the refrigerator.
3- Thread the shrimp onto skewers (about 5 per skewer).
4- Grill on the BBQ for about 3 minutes on one side.
5- Turn the skewers over, lightly brush with lemon and rosemary jelly, and continue cooking for another 2 minutes.

Salsa:

1- Mix all the ingredients in a bowl.
2- Keep refrigerated until ready to serve.

A fresh and tasty appetizer to enjoy!