Chilli Grilled Shrimp & Creamy Garlic Sauce

Ingredients

• Whole tail shrimp (use about 8 to 10 per portion)
• Juice and zest of 1 lemon
• Large handful freshly chopped dill
• 1 chopped red chilli
• Salt & pepper
• Olive oil spray (or you could simply brush on some olive oil yourself)

Method

1. Lay the raw shrimp tails on a tray and cover with the lemon juice and zest along with the chopped chilli and seasoning. Cover with cling film and place in the fridge for at least 30 minutes to allow the shrimp to soak up the flavours.
2. Lay out the marinated shrimp on a plate ready for the table. Lightly spray with olive oil and season with salt. Allow to come to room temperature.
3. Lightly spray the Rondue's grill plate with olive oil and warm up the Rondue. When the plate is sufficiently hot add the shrimp tails – allow plenty of room in between each piece. Help them to cook through by turning them over a few times. Let each person cook their own – it's the best part of Rondue cooking!

Serve with the chopped dill and try with our creamy garlic sauce.

Creamy garlic sauce

You could also try replacing the garlic cloves with chopped fresh herbs such as tarragon or coriander after cooking or you could add a lime leaf to the cream during cooking.

• 1/3 pt crème fraiche
• 1/2 glass white wine
• A few garlic cloves peeled and lightly crushed
• Seasoning salt & pepper
• Squeeze of lemon juice
• A shake of Tabasco pepper

Method

1. Add all ingredients to a saucepan (apart from lemon juice and Tabasco) and bring gently to the boil.
2. Allow to simmer over a low heat until the sauce has thickened lightly. Finish with lemon juice and a shake of Tabasco pepper.