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RASPBERRY DRESSING 1 lb of shrimp, peeled and deveined |
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Place the shrimp on soaked wooden bamboo skewers so that the tails are on opposite sides creating a circle of shrimp. Place them on a tray and drizzle with oil and season lightly with salt. Refrigerate until ready to grill.
Combine all of the ingredients in a bowl. Using a hand wand or a blender blitz until well blended. Pour the mixture into a strainer over a bowl and press down on the pulp with a wooden spoon to release all of the flavour.
Preheat the grill to high.
Oil the grill. Place the skewers of shrimp on the grill and cook for 2 minutes per side, until pink.
Remove and serve with cold raspberry dipping sauce.
Yield: Serves 6
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