Hot and Spicy Shrimp Kebabs

A quick and tasty appetizer of large shrimp marinated overnight in a spicy sauce and
served with homemade mayonnaise.

The shrimp will only quickly touch the embers—just enough to heat them through but not
enough to dry them out.

Place the skewered shrimp in a grilling tray or basket and hold them just above the
glowing coals; at this point the coals are still too hot to cook the main dish.

Hot and Spicy Shrimps Kebabs• 2 inches (5 cm) fresh ginger root
• 2 cloves of garlic
• 1 fresh red chili
• 1 organic lime
• ¼ cup (50 ml) mild olive oil, cold pressed
• 1 teaspoon salt
• 2 lbs (800 g) cold water shrimp in the shell
• olive oil for grilling

Peel and grate ginger and garlic. Finely chop the chili and include the seeds for really spicy
shrimp, or leave them out if you prefer less heat. Wash the lime and grate the peel finely
into a bowl. Juice the lime and add the juice to the peel. Mix in the rest of the ingredients,
except for the shrimp, until the salt has dissolved completely. Add in the shrimp, and stir
until the marinade coats them evenly.

Pour the shrimp and marinade into a plastic bag. Leave the bag on a plate in the
refrigerator until the next day. Turn the bag over now and then. Put the shrimp into a
sieve to drain, and thread them onto skewers. Brush with olive oil.

Place the skewers on a grilling tray or basket, and grill near the glowing coals for about 30
seconds on each side. Serve the shrimp with a green salad, mayonnaise, and lime wedges.
Set small bowls of water and a wedge of lime next to each placemat so your guests can
clean their fingers as they are eating.

Serve the shrimp with mayonnaise or coconut curry mayonnaise (see recipes pages 42 and
44).

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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Seed Crackers and Spicy-Hot Nuts

Seed crackers, a creamy dip, and my hot and spicy nuts can convert even the biggest snack
hound to LCHF.

Seed Crackers
• 1 cup + 1 tablespoon water (250 ml)
• 3½ tablespoons (50 ml) unflavored coconut oil
• 7 tablespoons (100 ml) sunflower seeds
• 7 tablespoons (100 ml) sesame seeds
• 3½ tablespoons (50 ml) flax seeds
• 3 tablespoons unflavored, whole psyllium husk*
• 2 tablespoons fresh thyme, oregano, or chives, finely chopped
• a pinch (1 ml) of cayenne pepper
• ½ teaspoon crushed salt flakes (for example, Maldon Salt Flakes), for dusting the
crackers

*Unflavored whole psyllium husk can be found at health food stores or online at
netrition.com or iHerb.com.

Preheat the oven to 300ºF (150ºC). Line a baking sheet with parchment paper.
Pour water and coconut oil in a saucepan and bring to a boil. Meanwhile, mix the dry
ingredients (except salt) in a bowl. Pour the boiling water and oil mix over the dry
ingredients and mix well. Taste and adjust seasoning if needed. Leave the batter to rest for
5 minutes.

Pour the batter onto the parchment paper on the baking sheet. Place plastic wrap or
parchment paper on top of the batter, and roll the batter out in a thin layer with a rolling
pin to cover the entire surface of the baking sheet, minimum measurement being 13” x 17”
(33 x 43 cm).

Sprinkle the salt flakes evenly over the batter. Bake the batter at 300ºF for 45 minutes.
Lower the temperature to 125ºF (50ºC) and leave the crackers to dry for about 2 hours. Let
the cooked batter cool and break into uneven pieces. Keep the crackers in a tin with a lid in
the pantry; they should keep for a long time.

Dip with Ajvar Relish
• 3⅓ fl. oz. (100 ml) mayonnaise (see recipe on page 42)
• 3⅓ fl. oz. (100 ml) crème fraîche
• 3⅓ fl. oz. (100 ml) Ajvar (or smoked bell pepper) relish, mild or spicy
• 1 teaspoon organic garlic powder
• ¼ teaspoon (1 ml) Worcestershire sauce
• a pinch of salt

Mix all ingredients for the dip and adjust seasoning to taste. Chill.

Hot and Spicy Nuts
• 10 oz. mixed nuts (Brazil nuts, walnuts, and cashews, for example)
• 1 tablespoon coconut oil
• 1 teaspoon paprika
• ¼ teaspoon (1 ml) ground cumin
• ¼ teaspoon (1 ml) cayenne
• 2 teaspoons salt flakes

Roast the nuts in a dry skillet for a few minutes. Mix in coconut oil and spices, crush and
sprinkle in the salt flakes. Stir-fry for one minute and mix well.

Article Source: Low Carb High Fat Barbecue by Birgitta Hoglund

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