A delicious snack for your festive table – shrimp skewers with pineapple salad and ‘Bon Chance’ bread crisps.
500 g of king shrimps
Half of pineapple
300 g of carrots
200 g of natural yoghurt
100 g of mustard
4 table spoons of #Kikkoman Ponzu sauce
Sea salt with pepper, UAB SAUDA spices
A handful of bread crisps ‘Bon Chance’
Cut the pineapple, celery, carrots, cucumber into slices and leek as well as red onion into rings.
Mix the mustard with yoghurt, salt, pepper, sugar, squeeze half of lemon juice and remix all ingredients.
Add some salt and pepper to shrimps, use some lemon juice and thread shrimps on the skewer. Bake in a heated Kamado BONO barbecue kettle on both side for 2 minutes each by constantly covering with the sauce.
Serve with salad and ‘Bon Chance’ bread crisps.
Idea of recipe: from the ‘Kitchen stories’.