Sun and warm temperatures are a perfect reminder for the sea and fish dishes. Bring light and very tasty have what it takes to fill the desire to spend entire days outdoors with the thought to heat their skin to sunlight. And after yesterday's barbecue, the desire to stay in the sun is so great! Ah me, the week progresses and you return to work. But in the evening, returning home, we give a touch to the dinner and lively summer starting with a good recipe for an appetizer that we transport on the sunny shores: the spicy shrimp skewers.
Ingredients
1 pound of shrimp already peeled
12 cherry tomatoes
1 small yellow pepper
1 red onion
1 small zucchini
juice of one lime
chili powder
2 or 3 drops of Tabasco
extra virgin olive oil salt
Wash the shrimp, then drain and pat dry gently with paper towels. Mix the lemon juice, Tabasco and a pinch of salt and then wet the shrimp with this sauce and let rest while you prepare the other ingredients.
The zucchini, wash and cut it into slices about 1cm thick. Wash the tomatoes and remove the stems. washed and peeled the onion and cut into chunks. Remove the stem of the pepper, half-open it and empty the seeds and filaments, wash it and then cut it into pieces.
Wet the wooden skewers with lemon sauce used for shrimp. Drain the shrimp, leaving aside the lemon juice, then sprinkle with a little 'chili powder, dosandolo at your leisure. Stuck in each skewer, alternating, a shrimp, a piece of pepper, an onion, a tomato and a slice of zucchini.
Make sure that each has at least 3 shrimp skewers. Formed the kebabs until no ingredients. Now let it warm up for a good plate lightly brushed with oil, then place the skewers to cook. When the vegetables and shrimp are cooked on both sides, season with salt, place the skewers on a serving plate and pour the lemon juice. To serve, place the skewers in glasses with high sides.
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