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Ingredients

  • 24 shrimp
  • 2 red bell peppers
  • A pinch of oregano
  • Olive oil
  • Salt and freshly ground pepper

Recipe

  1. Peel the shrimp.
  2. Cut the bell peppers in half lengthwise, then place them flat side down. Cut them lengthwise into thirds, then cut each third in half to make skewer-sized pieces.
  3. On skewers, alternately thread a shrimp and a piece of bell pepper, repeating until you have four shrimp per skewer.
  4. Season the shrimp with a pinch of oregano, salt, and pepper.
  5. Grill the shrimp on a grill, barbecue, or in a pan.
  6. Serve with ORGANIC Truffel Mayonnaise