Grilled asparagus and tiger prawns sticks with a pea dip

1 servings

Ingredients

Quantity Ingredient
8 Large; or 16 small sticks
; of asparagus
16 Tiger prawns
2 Red peppers
Salt and pepper
For the Pea Dressing
1 small Ripe avocado
100 grams Marrowfat tinned peas; (3 1/2oz)
A few leaves of snipped coriander
1 Clove crushed garlic
1 Lime; juice of
1 medium Onion; peeled and grated
1 tablespoon Virgin olive oil
A few head of baby gem lettuce
A pinch of ground coriander
A pinch of ground cumin
A pinch of ground cayenne pepper
A pinch of salt

Directions

Cut the asparagus up into chunks large enough to be skewered. Slice the red peppers into diced squares. Season the tiger prawns with a pinch of salt and pepper, and then begin to thread alternately the asparagus, tiger prawn and red pepper onto bamboo skewers. Brush the skewers with a little olive oil and then place under a pre–heated grill and cook for 3 minutes on either side.

Meanwhile, to prepare the dressing, simply take a blender and place all of the ingredients inside. Blend thoroughly until a smooth green puree starts to form. Remove and then place in a suitable serving pot for the skewers.

Remove the skewers from the grill when ready and then serve with the pea dip on a plate, garnished with some crispy baby gem lettuce.

Converted by MC_Buster.

Per serving: 246 Calories (kcal); 14g Total Fat; (47% calories from fat); 4g Protein; 32g Carbohydrate; 0mg Cholesterol; 9mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 4 Vegetable; ½ Fruit; 2½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.

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