Shrimp Kebabs with Peri Peri Dukkah Crust

A Tom DouglasĀ® Recipe

Created by Chef Tori Mann, Lola Restaurant

Shrimp Kebabs with Peri Peri Dukkah Crust
Print Recipe

Ingredients

Peri Peri Dukkah

2 Tbl sesame seeds

¼ cup almonds

3 Tbl ‘Rub With Love’ African Peri Peri Rub

Shrimp Kebabs 

1 lb. large shrimp (16-20)

Bamboo skewers soaked for one hour

Oil, as needed

1-2 lemons, cut in half

Directions

Toast the sesame seeds in a small pan in a 350 degree oven for 3 minutes until golden and fragrant, about 3 minutes.

Toast the almonds in a small pan in a 350 degree oven until golden and fragrant, about 5 minutes. Cool and finely chop.

Mix the sesame seeds, almonds and Peri Peri Rub together. Can be made ahead and reserved.

Peel shrimp, leaving tail on and devein. Carefully thread each shrimp lengthwise onto skewers.

 

Heat grill to medium-high temperature. Be sure to clean the grates and lightly oil before cooking shrimp.

Lightly coat kebabs with oil prior to grilling.

Grill 2-3 minutes on each side until done.

Squeeze halved lemons over the shrimp.

Roll shrimp in the Peri Peri Dukkah to fully coat.

 

Enjoy!

Rub with Love Products Used