Raspberry dressing

Yield: Serves 6

Ingredients

• 1 lb of shrimp, peeled and diveined
• 1 tablespoon of olive oil (15m)
• salt and pepper to taste
• Dressing
• ¼ cup of real maple syrup (62ml)
• 400 gr of frozen raspberries, thawed ( or fresh)
• ½ cup of raspberry vinegar (125ml)
• 1 teaspoon of hot sauce (5ml)

Directions

1. Place the shrimp on soaked wooden bamboo skewers so that the tails are on opposite sides creating a circle of shrimp. Place them on a tray and drizzle with oil and season lightly with salt. Refrigerate until ready to grill.
2. Combine all of the ingredients in a bowl. Using a hand wand or a blender blitz until well blended. Pour the mixture into a strainer over a bowl and press down on the pulp with a wooden spoon to release all of the flavour.
3. Preheat the grill to high.
4. Oil the grill. Place the skewers of shrimp on the grill and cook for 2 minutes per side, until pink.
5. Remove and serve with cold raspberry dipping sauce.