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  • Grilled Asparagus And Tiger Prawns Sticks With A Pea Dip

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    Grilled Asparagus And Tiger Prawns Sticks With A Pea Dip
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 8 lrg , or possibly 16 small sticks of asparagus
    • 16 x Tiger prawns
    • 2 x Red peppers Salt and pepper For the Pea Dressing
    • 1 sm Ripe avocado
    • 100 gm Marrowfat tinned peas, (3 1/2oz) A few leaves of snipped coriander
    • 1 x Clove crushed garlic
    • 1 x Lime, juice of
    • 1 med Onion, peeled and grated
    • 1 Tbsp. Virgin extra virgin olive oil A few head of baby gem lettuce A healthy pinch of grnd coriander A healthy pinch of grnd cumin A healthy pinch of grnd cayenne pepper A healthy pinch of salt

    Directions

    1. Cut the asparagus up into chunks large sufficient to be skewered. Slice the red peppers into diced squares. Season the tiger prawns with a healthy 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 extra virgin olive oil and then place under a pre–heated grill and cook for 3 min on either side.
    2. Meanwhile, to prepare the dressing, simply take a blender and place all of the ingredients inside. Blend thoroughly till a smooth green puree starts to create. Remove and then place in a suitable serving pot for the skewers.
    3. 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.

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