20 raw large shrimp, heads removed and shelled
wooden skewers (soaked to stop them burning when barbequed or griddled)
For the marinade
1 red chili
1 thumb-sized piece of ginger , peeled
a little lime juice
1 tsp vegetable oil
For the salad
½ fresh pineapple, cut into 1cm/½in dice
2 carrots, cut into fine batons (julienne) 7.5cm/3in long
1 heaped tbsp coriander, coarsely chopped
2 red chilies, finely diced
½ thumb-sized piece of ginger, finely diced
For the salad dressing
110ml/4fl oz rice wine vinegar
2 limes, zest and juice
2 tbsp caster sugar
In a pestle and mortar pound the marinade ingredients (the chili, ginger, lime juice and oil) and add the shrimp, allowing them to marinate for 1 hour.
Once the shrimp have marinated, skewer them on to the wooden skewers - about four per skewer depending on the size of the shrimp.
On a hot griddle pan place the shrimp skewers and cook for a couple of minutes on each side (the shrimp will turn pink).
Meanwhile prepare the salad ingredients and mix the dressing in well - almost bruising the vegetables.
Serve the salad in the middle of a plate and place two skewers on top and eat immediately.
Recipe adapted from: Good Food