Updated: May 28, 2018
12 moderately large peeled shrimp
12 1/2 cup of vegetable oil
2 cloves garlic crushed
1/2 cup finely chopped cilantro
6 stems of scallion
1/2 cup of Amazonia Tamarind Zest dressing
6 sticks for skewers
Salt and pepper to taste
With a small knife, make a slight longitudinal cut on the back of each shrimp to extract its digestive tract.
Marinate the shrimp with the garlic, oil and cilantro, let stand in the fridge for at least half an hour.
Cut the white part of the scallion into pieces of 2 to 3 centimeters long
Place on the chopsticks: 2 shrimp, interspersed with 2 pieces of scallion. Cook on the grill or grill 2 minutes per side adding salt and pepper. Serve hot with the Amazonia's Tamarind Zest dressing for dipping.