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Shrimp and pineapple skewers with Mackè extra virgin olive oil

Ricetta allolio Spiedino di gamberi e ananas marinata al curry e olio extra vergine Parovel
Serves 4 (8 skewers)

16 shrimp (or tropical shrimp)
200 g of fresh pineapple
The juice of half lemon
4 tablespoons extra virgin olive oil Macke Parovel
1 clove garlic
1 teaspoon curry
1 teaspoon of Provence herbs
black pepper

Shell the shrimp. Cut the back over the whole length and, with the aid of a toothpick or the tip of a knife, remove the black vein.
Peel the garlic and chop it finely (but if you prefer you can leave it whole).
In a deep bowl, mix the extra virgin olive oil, curry, herbs de Provence, lemon juice, garlic, a pinch of salt and a sprinkling of pepper. Add the shrimp and let marinate in the refrigerator for an hour turning them often.
Heat a lightly oiled plate. Cut the pineapple slices into cubes of about one centimeter. Drain the shrimp from the marinade and skew two on the toothpicks, alternating with cubes of pineapple. Forming in this way 8 skewers and cook for 6-8 minutes on the hot plate turning two or three times.
Serve the skewers immediately.

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