Shrimp Pineapple Skewers with Coconut Dip

Ingredients

• 800 g large shrimp (prepped; peeled except tail segment)
• 2 red chili peppers
• 2 Spring Onions
• 2 Garlic cloves
• 2 Organic Limes
• 2 tbsp rice vinegar
• 4 tbsp sesame oil
• 1 tsp starch
• 1 tbsp curry powder
• 1 tsp Honey
• 4 stalks lemongrass
• 0.5 Pineapple
• 200 ml coconut milk
• Salt

Instructions

1. 1.

   Wash and pat dry the shrimp. Wash the chili peppers, halve them, remove seeds and finely chop. Clean the spring onions, trim off dark green parts. Peel the garlic and finely chop it together with the chilies.

2. 2.

   Rinse a lime under hot water, pat dry and grate its zest finely. Cut the limes in half and squeeze out the juice. Mix lime juice with garlic, chili, vinegar, oil, starch, curry powder and honey. Marinate the shrimp in this mixture for about 30 minutes.

3. 3.

   Meanwhile wash the lemongrass and split the stalks lengthwise. Peel the pineapple, quarter it, remove the hard core and cut the fruit into bite‑size pieces.

4. 4.

   Remove the shrimp from the marination and skewer them alternately with pineapple chunks on the lemongrass sticks. Grill each side for 2–3 minutes over high heat, brushing once with the remaining marinade.

5. 5.

   For the sauce whisk the leftover marinade with coconut milk, pour into a small pot and simmer for about 5 minutes before serving alongside the skewers.