Grilled gamba blanca skewers
Sweet gamba blanca shrimp marinated in ginger, garlic, chilli and lemon, then grilled over charcoal and finished with fresh lemon.
What you need
How Maurice does it
- 1
Light the charcoal in a grill and let it burn down to glowing embers.
- 2
Thread the gamba blanca onto wooden skewers, head and all, one or two per skewer.
- 3
In a bowl or tray, combine the grated garlic, grated ginger, crushed dried chillies, lemon zest and juice, olive oil, salt and pepper.
- 4
Add the skewered shrimp and rub the marinade all over with your hands. Marinate for 30–60 minutes.
- 5
Place the skewers straight onto the hot grill and cook, turning once, until lightly charred and just cooked through, about 2–3 minutes per side.
- 6
Remove from the grill, finish with a squeeze of fresh lemon and eat the whole thing, head and all.
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