Amount Per Serving: Calories 160; Fat 11g; Cholesterol 230mg; Sodium 740mg; Carbohydrates 1g; Protein 12g
Tiger shrimp are rich in protein and essential fatty acids. They can be peeled and eaten as a snack, taken in as part of a meal or incorporated into a salad.
A handful of sugar snap peas, cut into thin strips
Method
Do the Chimichurri sauce first. Place the oil and garlic in a food processor and let them infuse. Then, add the rest of the ingredients for the chimichurri and mix everything.
Next is the Courgette ribbon salad. Cut the courgette into thin strips using a vegetable peeler and place the strips in a mixing bowl.
Add the sugar snaps, chimichurri and salt and pepper. Mix them to make the salad. Set aside.
Preheat the oven to 180 degrees Celsius.
Wash the shrimps, peel and de-vein. Season with some salt and pepper.
Take each shrimp and skewer it with a cocktail stick.
Place the skewers on a baking tray, drizzle with the remaining chimichurri mixture and bake in the oven for about 6 minutes.
Serving Suggestions: To serve, place the shrimp over a handful of courgette salad and drizzled with the Chimichurri sauce.