A selection of Asian-style vegetables and shrimp are threaded onto skewers, marinated and grilled until melt-in-the-mouth tender.

6 bamboo or wooden skewers—soaked for 5 minutes in cold water

1 clove garlic—minced (crushed)

2 tablespoons canola or peanut oil

3 tablespoons soy sauce

1½ tablespoons lemon juice

2 teaspoons brown sugar

1 dozen large uncooked shrimp (prawns)—peeled

8 fresh mushrooms—cut in half

8 snow peas (mange tout)—ends trimmed and cut in half on the diagonal

1 red pepper (capsicum)—cut into small pieces

1 tablespoon finely chopped fresh cilantro (coriander)

Lemon wedges to serve

MIX together the garlic, oil, soy sauce, lemon juice and brown sugar in a bowl until well combined. THREAD alternating shrimp and vegetables onto the skewers, then marinate them in the mixture, covered, in the refrigerator for at least 20 minutes. COOK the skewers on a hot grill for 10-12 minutes, turning and brushing regularly with the marinade. SPRINKLE with the cilantro and serve with lemon wedges for squeezing.

Serving suggestion: These skewers go perfectly with Simple fried rice.

Variation: You can replace the shrimp with scallops, or use a combination of shrimp and scallops.

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