BBQ TIGER PRAWN KEBABS

BBQ Tiger Prawn Kebabs image

I made this recipe again last night and was a bit disappointed in it so I have adjusted the ingredients (4 June 07) and it should be tastier now. The recipe was originally for one of the RSC competitions

Provided by Bergy

Categories Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

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Ingredients

4 garlic cloves, mashed
2 tablespoons honey
4 tablespoons cilantro, minced
2 tablespoons balsamic vinegar
1/2 cup dry white wine
1 jalapenos or 1 other hot pepper, minced
salt and pepper
1/2 teaspoon hot pepper flakes (optional)
24 raw tiger shrimp, peeled tail on
8 canned artichoke hearts
8 medium mushrooms
8 cherry tomatoes
1/2 sweet green pepper, cut into 4 squares 1 1/2 inch pieces
1/2 sweet red pepper, cut into 4 squares 1 1/2 inch pieces
4 long skewers
1/4 cup parmesan cheese, grated

Steps:

Mix the marinade and marinate the veggies for apprx 1 hour.
Save the marinade (do not marinade the prawns) Thread the skewers alternating the prawns and veggies (EG mushroom, prawn, artichoke, prawn, tomato, prawn, red& green pepper, prawn. artichoke. prawn tomato, prawn, mushroom) Baste with the marinade and BBQ or broil 6" from heat source, medium-high heat Baste again while cooking.
Cook until the prawns are just pink and the flesh is white (the veggies will be heated through too) Sprinkle each Kebab with parmesan cheese (remove skewer from the heat when you do this hold over plate) Return skewer to brown the cheese (only a minute).

Nutrition Facts : Calories 270.1, Fat 3.3, SaturatedFat 1.4, Cholesterol 50.9, Sodium 452.7, Carbohydrate 45.4, Fiber 22.2, Sugar 15.3, Protein 16.3

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