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

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