Boiled-frozen sweetcorn

Shrimp is the ceremonial type of barbecue. There is a sign: if a barbecue is planned at the dacha, the party will most likely be held in the family circle, and if shrimp are on the grill, important guests are expected. Actually, king prawns marinated in orange juice do not need any accompaniment, except perhaps green leaves, to turn into a self-sufficient dish. But we also added a mountain of seasonal vegetables, and corn kernels fried on the fire, and orange sauce to expand the palette. The idea for the salad was spied on by grill master Spencer Watts, who, without too much embarrassment, calls it "the best shrimp salad ever invented." Although we slightly adjusted and simplified the recipe to suit our reality, we are inclined to agree with him.

The marinade intrigues with its orange aroma and interesting grapefruit bitterness, develops the modest taste qualities of the turkey itself and pleasantly tickles the receptors. Citrus acids easily soften the fibers, and with the addition of honey, the orange juice hardens on the kebabs with a caramel glaze. You can serve the kebabs very simply, with steamed or grilled vegetables. They will smell delicious, look ruddy, and most importantly, such kebabs are extremely difficult to dry out , the baked honey crust reliably fixes the juice inside each piece of meat.