Shrimp Skewers with Peanut Sauce and Sweet & Sour Cucumber Salad

Makes 6 appetizer servings

6 Callisons Thai Coconut Lime Seasoned Skewers (appetizer size)
6 each large prawns (16/20 size) peeled and deveined
1/3 – 1/2 cup store bought Asian – style peanut sauce
Vegetable oil and salt and pepper as needed

Sweet & Sour Cucumber Salad
1 medium cucumber, peeled, seeded and sliced into 1/4” half moons
1/4 cup diced red bell pepper
1/4 cup diced white onion
1/3 cup seasoned rice vinegar

Thread one shrimp onto each skewer. Let sit for 15 to 20 minutes refrigerated.

Meanwhile make the Cucumber Salad; place cucumbers, bell pepper, onion and vinegar into a stainless steel or glass bowl. Toss to coat and let marinate for at least 15 minutes.

Pre-heat the grill to medium high. Lightly oil skewered prawns and salt and pepper to taste. Grill skewers on each side for about 2 minutes or until cooked through and nicely grill marked.

Serve skewers on small individual plates or on a platter with the cucumber salad and peanut sauce for dipping or drizzling.

Recipes have been created by Chef Kathy Casey