Scampi and Vegetable Skewers

Ingredients

• 3 cloves of garlic
• 1 bunch flat-leaf parsley
• 2 tbsp olive oil
• Sea salt
• freshly ground pepper
• 400 g scampi (pre-cooked)
• 12 mushrooms
• 200 g red bell peppers (about 1 large pepper)

Instructions

1. 1.

   Peel the garlic and press it into a bowl using a garlic press.

2. 2.

   Wash the parsley, shake off excess water, finely chop and add. Stir in the oil, salt and pepper.

3. 3.

   Make a shallow cut along the back of each scampi to remove the black digestive tracts. Rinse the scampi, pat dry, and mix with the seasoned oil. Cover with plastic wrap and let marinate in the refrigerator for 1–2 hours.

4. 4.

   Clean the mushrooms using a brush or kitchen paper.

5. 5.

   Halve the bell pepper, deseed, wash and cut into roughly 2 cm cubes.

6. 6.

   Remove the scampi from the marinade and drain well. Alternate threading scampi, mushrooms and pepper pieces onto a flexible 60 cm long stainless steel skewer (Fire-Wire). Brush the vegetables with some of the remaining marinade.

7. 7.

   Grill the skewers over high heat on a grill rack, turning frequently for about 8–10 minutes, brushing with marinade several times. Be careful not to let the marinade drip onto the coals.