Pinchos de Gambas – Spanish Shrimp Skewers

Ingredients:

½ to ¾ lb large shrimp
3 Tbsp salsa mojo verde
1 grapefruit
1 bunch of spring onions
2 ripe avocado
lemon juice
Himalayan salt plate
skewers

Preparation:

Heat the salt plate on the grill according to the package instructions.  Cut the grapefruit in half, squeeze the juice out of one quarter and cut the rest into wedges.  Mix the salsa mojo verde with 3 tbsp of the grapefruit juice.  Cut 1 spring onion into rings and add to the mixture.  Pour the marinade over the shrimp, add the remaining spring onions and let stand for 20 minutes or more.  Thread the shrimp onto the skewers.  Halve the avocados and remove the pit.  Sprinkle immediately with lemon juice to prevent discoloration and coat with marinade.  Grill the avocados on a hot grill with the skin side up for about 4 minutes.  At the same time grill a few slices of grapefruit, turning after 2 minutes.  When the salt plate is thoroughly hot, place the spring onion on it for a minute and then add the shrimp cooking on each side for 30 seconds or until cooked through.  Serve the skewers with the grilled avocado and grapefruit.

Tip: These skewers pair well with a salad with lemon olive oil.  Preparation time 40 minutes.  Serves 4