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Seafood Kebabs with cocktail sauce
Ingredients
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(Makes 10)
200g Austrimi Seafood Highlighter®
1/4fresh pineapple, peeled and cut into cubes
1 punnet ripe cherry tomatoes
150g button mushrooms
10 whole prawns
10 pickled onions
1 large green capsicum

Sauce
200 ml cream
1/4cup tomato sauce
1 tbsp worcestershire sauce
1 tbsp brandy
Method
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Thread kebab ingredients alternately onto kebab skewers and cook on a chargrill or barbecue plate until browned all over. Blend sauce ingredients together well and serve over hot kebabs. This dish goes well with rice and salad.
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