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Citrusy shrimp brochettes with chive sauce


15 minutes


6 minutes



Citrusy shrimp brochettes with chive sauce
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24 jumbo shrimps, shelled
8 green onions
10 ml (2 tsp.) caraway seeds
Zest and juice of 1 lime
1 lemon, cut in half
30 ml (2 tbsp.) vegetable oil
60 ml (1/4 cup) fresh basil, finely chopped
Freshly ground pepper to taste
8 to 12 barbecue skewers


180 ml (3/4 cup) sour cream
60 ml (1/4 cup) mayonnaise (or Japanese mayonnaise)
30 ml (2 tbsp.) chives, finely chopped
10 ml (2 tsp.) basil pesto
Freshly ground pepper to taste


  1. Assemble brochettes from the shrimp and green onions (2 skewers per brochette) and place them in a large dish.
  2. Crush the caraway seeds and sprinkle over the brochettes.
  3. Add the rest of the ingredients, coating the brochettes well.
  4. Cover and refrigerate for 3 to 5 hours.
  5. In a bowl, combine all the sauce ingredients.
  6. Refrigerate until ready to serve.
  7. Preheat the barbecue to high.
  8. Remove the brochettes from the marinade, drain and place on the hot grill.
  9. Reduce heat to medium.
  10. Cook for about 3 minutes per side.
  11. Barbecue the lemon halves, cut side down, at the same time as the shrimp are cooking.
  12. When the shrimp are done, transfer the brochettes to a serving platter and sprinkle with juice from the cooked lemon.
  13. Serve immediately with the sauce.


To serve as an hors d’oeuvre, make brochettes from 2 medium-sized shrimp. You can place them on the table and let guests help themselves.

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