Barbecue Shrimp

Ingredients

• 1 onion
• 0.5 tbsp rapeseed oil
• 200 g passata (canned or Tetra Pak)
• 1 tbsp Tomato Paste
• 2 tbsp white balsamic vinegar
• 1 tbsp Maple Syrup
• Salt
• Pepper
• a splash of Worcestershire sauce (optional)
• 20 large shrimp (500 g, headless and shell removed)
• 1 bunch spring onions

Instructions

1. 1.

   Peel the onion and dice it very finely. Heat oil in a small pot and sauté the onion over low heat until translucent.

2. 2.

   Stir in passata, tomato paste, vinegar and maple syrup; bring to a boil once.

3. 3.

   Season with salt, pepper and Worcestershire sauce to taste. Remove from heat and let cool.

4. 4.

   Meanwhile wash and pat dry the shrimp. Make a shallow cut along the back of each shrimp with a small knife and remove the black digestive tracts.

5. 5.

   Add the shrimp to the sauce and marinate for about 20 minutes.

6. 6.

   Trim the spring onions and cut into 4 cm pieces.

7. 7.

   Drain the shrimp slightly, catching the sauce. Skewer two shrimp and several onion pieces onto a wooden skewer and place in an aluminum tray. Grill over high heat for 3–4 minutes on each side, basting with barbecue sauce repeatedly.