200g cooked large shrimp (you want about 16)
¼ gluten free ciabatta, focaccia or a baguette loaf, cut into cubes
1 tbsp olive oil
1 tbsp garlic infused oil
1 lemon, halved
handful parsley leaves, roughly chopped
Serves - 4
If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve.
On each skewer, thread the tail of the shrimp, then a cube of bread, then the top of the shrimp so the shrimp loops the gluten free bread.
If the shrimp aren’t big enough, just alternate shrimp and bread, so each skewer has 2 of each.
Drizzle with olive and garlic oil. The skewers can now be kept in the fridge for several hrs.
Cook over the hot coals until the gluten free bread is toasted. While still on the barbecue, squeeze over the lemon.
Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.
Recipe adapted from: Good Food