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Grilled Asparagus And Tiger Prawns Sticks With A Pea Dip

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CATEGORY CUISINE TAG YIELD
A, Food, Of, To, Z 1 Servings

INGREDIENTS

8 Large, or 16 small sticks
of asparagus
16 Tiger prawns
2 Red peppers
Salt and pepper
For the Pea Dressing
1 Ripe avocado
100 g Marrowfat tinned peas, 3
1/2oz
A few leaves of snipped
coriander
1 Clove crushed garlic
1 Lime, juice of
1 Onion, peeled and grated
1 T Virgin olive oil
A few head of baby gem
lettuce
A pinch of ground coriander
A pinch of ground cumin
A pinch of ground cayenne
pepper
A pinch of salt

INSTRUCTIONS

Cut the asparagus up into chunks large enough to be skewered. Slice
the red peppers into diced squares. Season the tiger prawns with a
pinch of salt and pepper, and then begin to thread alternately the
asparagus, tiger prawn and red pepper onto bamboo skewers. Brush the
skewers with a little olive oil and then place under a pre-heated
grill and cook for 3 minutes on either side.  Meanwhile, to prepare the
dressing, simply take a blender and place  all of the ingredients
inside. Blend thoroughly until a smooth green  puree starts to form.
Remove and then place in a suitable serving pot  for the skewers.
Remove the skewers from the grill when ready and then serve with the
pea dip on a plate, garnished with some crispy baby gem lettuce.
Converted by MC_Buster.  Per serving: 246 Calories (kcal); 14g Total
Fat; (47% calories from  fat); 4g Protein; 32g Carbohydrate; 0mg
Cholesterol; 9mg Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat;
4 Vegetable; 1/2 Fruit; 2  1/2 Fat; 0 Other Carbohydrates  Converted by
MM_Buster v2.0n.

A Message from our Provider:

“Even when life may be difficult, we should thank God for all He does for us—which we do not deserve. #Billy Graham”

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