Shrimp Skewers with Zucchini and Mango

Ingredients

• 400 g shrimp (peeled and deveined, except for the tail segment)
• 2 Garlic cloves
• 0.5 tsp Salt
• 6 tbsp Olive oil
• 1 tsp curry powder
• a pinch cumin
• a pinch cayenne pepper
• 1 Lime (juice)
• 1 young zucchini
• 0.5 Mango
• 500 g Thai asparagus (or thinner green asparagus)

Instructions

1. 1.

   Rinse the shrimp and pat dry. Grate the garlic cloves with salt in a mortar until fine. Stir 4 tbsp oil, curry, cumin, cayenne, and a splash of lime juice together. Toss the shrimp with the oil mixture and marinate covered for about 30 minutes.

2. 2.

   Wash the zucchini, trim ends, and slice lengthwise into thin rounds or shave. Peel the mango and dice the flesh small. Wash the asparagus and trim ends.

3. 3.

   Fold the zucchini slices into small bundles and skewer alternately with drained shrimp and mango on wooden skewers; grill over high heat for about 8 minutes, turning until cooked.

4. 4.

   Sauté the asparagus in a pan with hot oil, turning for 5-8 minutes until firm. Season with lime juice and salt.

5. 5.

   Arrange the skewers on top of the asparagus and serve garnished with candied lime slices as desired.