6 tbsp olive oil
32 large fresh shrimp, heads and shells removed
2 lemons sliced
1 tbsp lemon infused oil
To serve (optional)
If using wooden or bamboo skewers, soak eight in cold water for about half an hour.
Thread 4 shrimp and 3 lemon slices onto each skewer. Brush all over with the remaining oil and lemon infused oil.
Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender.
Serve hot on a fresh salad as suggested.
Recipe adapted from: Good Food