it was good....
really does not matter on quantities...I used 2 skewers each and served it with some Ainsley Herriot's spiced cous-cous I brought back from England to try...
Kebabs:
Wrap cubes of firm Avo in bacon. (I used a 1/3 large avo)
Cut squares of red onion (I used a half medium onion)
Use shelled shrimp (+-16/20 size)(I did not count but had about 3 to a skewer and added the couple left over to the cous-cous)
(I also had some wee bay scallops to use up)
Marinate firm avo cubes in lemon juice and salt and pepper to taste.
Cut bacon strips in half.
Wrap avo in half a piece of bacon.
Use 2 layers of red onion, cut to uniform shape, (about the size of the avo cube) with a scallop neatly nestled in the curve of the onion.
Use long pre-soaked wooden skewers
Skewer first a shrimp
then avo/bacon
then scallop and onion and repeat.... shrimp etc.
Drizzle with a bit of lemon juice and grill.
Very simple and scrumptious.
Warm avo/lemon juiced.. and crispy bacon on toast is to a fav taste sensation for my family.
really does not matter on quantities...I used 2 skewers each and served it with some Ainsley Herriot's spiced cous-cous I brought back from England to try...
Kebabs:
Wrap cubes of firm Avo in bacon. (I used a 1/3 large avo)
Cut squares of red onion (I used a half medium onion)
Use shelled shrimp (+-16/20 size)(I did not count but had about 3 to a skewer and added the couple left over to the cous-cous)
(I also had some wee bay scallops to use up)
Marinate firm avo cubes in lemon juice and salt and pepper to taste.
Cut bacon strips in half.
Wrap avo in half a piece of bacon.
Use 2 layers of red onion, cut to uniform shape, (about the size of the avo cube) with a scallop neatly nestled in the curve of the onion.
Use long pre-soaked wooden skewers
Skewer first a shrimp
then avo/bacon
then scallop and onion and repeat.... shrimp etc.
Drizzle with a bit of lemon juice and grill.
Very simple and scrumptious.
Warm avo/lemon juiced.. and crispy bacon on toast is to a fav taste sensation for my family.