INGREDIENTS

• 1 pack U20 shrimp

For the marinade

• 1 litre coconut milk
• 1 Tbsp curry powder
• 1 tsp smoked paprika
• 1 clove garlic, crushed
• 1 sprig mint
• 1 chilli pepper, crushed
• 2 Tbsp peanut butter
• salt

For the salad

• 200 g boiled quinoa
• juice of one lemon
• 1 tomato, cubed
• ½ cucumber, cubed
• 1 spring onion, finely chopped
• salt
• pepper
• 1 jar baby corn
• olive oil
• thyme

METHOD

Thaw the shrimp overnight in a colander in the refrigerator. Combine the marinade ingredients in a bowl and marinate the shrimp for two hours.

Thread the shrimp onto wooden skewers and grill for four minutes on each side on a high heat. Grill the baby corn, marinated in olive oil, salt and thyme.
Combine the salad ingredients in a bowl and toss well.

CHEF GEORGE OIKONOMIDIS
BlueFish, Vouliagmeni