Title: Grilled Asparagus And Tiger Prawns Sticks with a Pea Dip
Categories: A, To, Z, Of, Food
Yield: 1 servings

8 Large; or 16 small sticks
; of asparagus
16 Tiger prawns
2 Red peppers
Salt and pepper
For the Pea Dressing
1 sm 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 md Onion; peeled and grated
1 tb 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

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.