JUMBO SHRIMP SPIEDINI

JUMBO  SHRIMP  SPIEDINI:
INGREDIENTS:    (serves 2-3)

8  shrimps, cleaned and arranged on 2 skewers
175  g assorted vegetables, sliced or quartered and roasted
12  ml  lemon olive oil, prepared
1  tbsp lemon zest
1  lemon half
Italian parsley and rosemary, a sprig each
Sea salt and freshly ground black pepper, to taste

METHOD:

• Place vegetables in an aluminium pie tin. Place in the oven near centre and cook for 5 minutes or until thoroughly heated.
• Place shrimp skewers on the grill, season with sea salt and black pepper and grill for 2 minutes.
• Turn skewers over, season with salt and pepper on the other side and cook for 2 more minutes.
• To serve, arrange cooked vegetables in the centre of the serving plate.  Arrange skewers on top and garnish with rosemary, parsley and lemon zest.Drizzle lemon olive oil over. Serve hot.