17GB/IE/NI
Shrimp and plum kebabs
Plates:
Grill plates (upper and lower plate)
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Ingredients:
2 tbsp Canola oil
2 tbsp Cilantro (chopped fresh)
1 tsp Lime zest (freshly grated)
3 tbsp Lime juice
½ tsp Salt
12 Raw shrimps (8 to 12 shrimps per
500 g / peeled and deveined)
3 Jalapeño peppers (stemmed,
seeded and quartered lengthwise)
2 Plums (pitted and cut into sixths)
Preparation:
Preheat the product.
In a large bowl, whisk canola oil, cilantro,
lime zest, lime juice and salt.
Set aside 3 tablespoons of the mixture in a
small bowl.
Add shrimp, jalapeños and plums to the
remaining marinade. Toss the mixture to coat
and marinade.
Alternate shrimps, jalapeños and plums
evenly among 4 skewers (25 cm). Discard
the marinade.
Grill the kebabs until the shrimp are cooked
through. Turn the kebabs once. Grill for
about 2 minutes on each side.
Drizzle with the remaining dressing.
Cleaning and care
DANGER! Risk of electric shock!
Before cleaning: Always disconnect the
product from the wall outlet.
DANGER! Risk of burns! Do not clean
the product right after operation. Let the
product cool first.
m WARNING! Do not immerse the product’s
electrical components in water or other
liquids. Never hold the product under
running water.
NOTE: Clean the product right after it has
cooled. Once the food residues have dried,
they are not easy to remove.
Part Cleaning method
Sandwich
toaster
Wipe down the
housing with a slightly
damp cloth. Add
a little detergent, if
needed.
Do not let any water
or other liquids enter
the product interior.
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