Summary

Ingredients

• 12 large shrimp (s)

For the marinade:

• 1 tablespoon wild garlic paste or 30 g fresh wild garlic, chopped
• 1 tablespoon olive oil
• 1 tablespoon whiskey or brandy
• pepper

For the salad:

• 1 mango (s), diced
• 1 green pepper (s), peeled
• 1 chilli pepper (s), red, finely sliced
• 1 onion (s), diced
• 1 clove (s) garlic, grated with a little salt to make puree
• 1 tablespoon ginger, freshly grated
• 1 tablespoon olive oil, extra virgin
• 3 tablespoon lemon juice or lime juice
• 1 teaspoon honey
• 1 pinch (s) cinnamon, as desired
• salt and pepper
• Parsley, roughly chopped, for garnish to taste

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Instructions

1. Clean the mango, bell pepper, onion and chilli pepper and cut into small pieces. Mix the lemon or lime juice, the oil and the honey as well as the garlic sauce and the grated ginger with the pieces of fruit and vegetables in a bowl and season with a pinch of cinnamon, salt and pepper to taste.
2. Wash the prawns and pat dry. Mix the ingredients for the marinade and soak the prawns for about an hour. Then stick 3 pieces each on a wooden skewer and cook in a hot pan or on the grill for about 3-4 minutes, turning once.
3. Arrange the skewers on the salad and serve!
4. Annotation:
5. With cooked basmati rice, the whole thing is also a wonderfully light and refreshing, piquant main course.
6. As an alternative to the mango, the salad also tastes very good with fresh pineapple.
7. Alternative to wild garlic paste: rub 2 cloves of garlic with salt to make the sauce, add olive oil and parsley.
8. The time I have given for marinating is minimal. You can do this in the morning for the evening and mix the salad together so that the flavors can unfold very well.