Shrimp Kebabs with Paprika Sauce

Finely dice 1 clove of garlic and the onion. Clean red bell pepper, remove seeds, cut into cubes and sauté with garlic and onion in 3 tbsp olive oil. Add soup and simmer with lid on low heat for about 10 min.

Meanwhile, quarter yellow peppers, remove seeds and cut diagonally into strips. Rinse the crab tails, dry them and put them on wooden skewers. Season with salt and pepper. Roast skewers in 5 tbsp. olive oil for 1-2 min. on each side. Chop parsley leaves, peel and slice 2 cloves garlic, add to crab tails form and toss through. Season with juice of one lemon.

Chop the thyme leaves. Mash red peppers in clear soup, season heartily with salt, thyme and cayenne pepper. Let yellow peppers bubble up once in the sauce and bring to the table with the skewers.

Serve with baguette.

Piece = 1 dinner for two. Cilantro greens instead of parsley, 1 large shallot st. onion, lime juice st. Juice of one lemon. Would make a great entrée for guests.

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