Shrimps skewers with pineapple salad

Prepare the Kamado BONO grill for direct cooking, ignite the charcoal with a tanner, place the cast iron grill and wait until the temperature rises to 200 degrees.
Close the upper and lower air dampers to keep the temperature even.
Cut pineapple, celery, carrots, cucumber and leek rings, and blue onion into strips.
Mix the mustard with yogurt, salt, pepper, sugar, squeeze half a lemon juice and stir.
Season the shrimp with salt and pepper, sprinkle with lemon juice and sprinkle on a wooden skewer. Bake on a heated grill for 2 minutes. by constantly applying sauce on both sides.
Serve with salad.
Delicious.
VIDEO RECIPE: Here.

INGREDIENTS

500 gr. king prawns
Half a pineapple
One Leek
300 gr. carrots
Cucumber
Blue onion
Celery
200 gr. natural yogurt
100 gr. mustard
Lemon
A pinch of sugar
4 table spoon Smoky Apple BBQ Sauce
Salt, pepper