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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

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We recommend the help  of a registered dietician Low FODMAP & Gluten free Recipe - Lemon scented shrimp skewers