Ingredients:
- 1 ½ lbs (about 30) large jumbo shrimp (prawns) peeled and deveined
- 1/3 cup olive oil
- ¼ cup tomato paste
- 2 TBS lemon juice
- 1 TBS Ivy’s Ajika
- 2 tsp honey
- ¼ tsp salt
Instructions:
Add oil, tomato paste, lemon juice, Ajika, honey and salt to a bowl. Whisk to combine. Add shrimp and toss to coat evenly. Cover and refrigerate for 30 minutes to one hour, tossing a couple of times.
Heat grill to medium-high. Position oiled rack 6-8 inches above fire. Remove shrimp from marinade, reserving what’s left in the bowl. Thread shrimp on to skewers by bending each shrimp almost in half and inserting the skewer just above the tail so that it passes through the body twice. Four to five shrimp should fit on a skewer comfortably.
Arrange skewers on the grill rack. Cook turning frequently and brushing with remaining marinade until shrimp is pink and cooked through, about 6-8 minutes.
Note: Instead of grilling, shrimp can be broiled in the oven or seared in a lightly oiled frying pan.
Serves 4
Try it with fish such as sea bass, salmon or halibut!
