Recipe: (Serves 4-6)
18 large cooked shrimps
4 tablespoons lemon juice
1 teaspoon salt
1 teaspoon chili powder
1 teaspoon garlic pulp
1.5 teaspoons soft light brown sugar
3 tablespoons corn oil
2 tablespoons chopped fresh coriander (cilantro)
1 fresh green chili, sliced
1 tomato, sliced
1 small onion, cut into rings
Lemon wedges
Method:
Peel the shrimps and rinse them gently under cold water. Using a sharp knife, make a slit at the back of each shrimp and open out into a butterfly shape. Put the remaining ingredients, with the exception of the chili, tomato, onion and lemon wedges, in a bowl and mix together thoroughly.
Add the shrimps to the spice mixture, making sure they are well coated, and leave to marinate for about 1 hour. Place the green chili, tomato slices and onion rings in a flameproof dish. Add the shrimp with spice mixture and cook under a very hot preheated grill (broiler) for a few minutes or until the shrimps is cooked, basting several times with a brush. Serve immediately, garnished with the lemon wedges.
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