4 Serves
29 Mins
Soak the wooden skewers in a bowl of cold water for at least one hour to prevent them from burning during the grilling process.
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Vitamin E
3 mg / 15 mgVitamin K
12 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
2 µg / 2.4 µgFolate
137 µg / 400 µgCalcium
182 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
111 mg / 420 mgPhosphorus
340 mg / 1,250 mgPotassium
693 mg / 4,700 mgSodium
680 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
56 µg / 55 µgFiber
6 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
156 mg / 300 mgCaffeine
0 mgNet Carbs
34 gAlcohol
0 g
In a food processor, combine the avocado, creme fraiche, and lemon juice. Process until the mixture is completely smooth, then season to taste and set aside.
In a small bowl, mix the breadcrumbs with the lemon zest and season well.
Coat the shrimp lightly in olive oil, then toss them in the seasoned breadcrumb mixture until evenly coated.
Thread three shrimp onto each prepared wooden skewer.
Preheat the grill and cook the shrimp skewers for approximately 2 minutes on each side until they are crisp, golden, and cooked through. Serve immediately with the avocado dip.
25
g95
g20
g
Yemeni
