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| 8 x ca. 30 g | Tabbouleh |
| 4 x ca. 30 g | Mixed vegetables; chopped scallions, parsley and mint, diced tomatoes, celery and sweet red peppers |
| 1 x ca. 30 g | lemon juice |
| | salt |
| | pepper |
| 6 x ca. 30 g | golden raisins |
| 5 x ca. 30 g | Diced golden apples |
| 3 x ca. 30 g | ginger fresh |
| 2 x ca. 30 g | Tomato freshly chopped |
| 1 Esslöffel | tomato paste |
| 1 x ca. 30 g | honey |
| 2 x ca. 30 g | Rice Wine Vinegar |
| 1 | Pinches cayenne pepper |
| | salt |
| | pepper |
| | olive oil |
| | cumin crushed |
| | coriander |
| | cayenne pepper |
| | curry powder |
| | ginger powder |
| | allspice |
| | Tumeric |
| | chilli powder |
| 12 gross | Shrimp; cleaned and deveined |
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Steam tabbouleh together with scallions, parsley, tomatoes, celery, sweet red peppers and mint. When done add lemon juice and salt and pepper to taste. In a small sauce pot, combine chutney ingredients. In a medium sauce pan, combine all of the chutney ingredients. Cook over medium heat till reduced to half. Cool chutney to room temperature before serving. Marinate shrimp in oil and spices for X amount of time. Grill or pan sear shrimp.
Griffin - emgriffi@ix.netcom.com S: 4
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