Grilled Tiger Shrimp Kebab With Mango Lime Salsa

Ingredients -
  
18 pieces tiger shrimp Tiger shrimp, shelled and de-veined 
12 pieces Bamboo skewers 
1 tsp Cognac 
3 tsp soy sauce 
1/2 cup clarified butter 
1 tsp Chili oil 
2 tsp Sugar 
1 cup Pea shoots 
1 cup Baby bok choy 
1cup Baby corn 
salt & pepper to taste 
mango lime salsa

Procedure -

Peel the shrimp leaving the tail on only. De vein and clean. Marinate the shrimp in a little cognac and chili oil, salt, pepper and a pinch of sugar. Skewer three shrimps onto each stick. Grill the shrimps on the bar grill. Remove the husks from the baby corn, blanch and glaze with clarified butter and season with salt and pepper. Blanch bok choy and pea shoot and glaze with clarified butter. Season with salt and pepper. Arrange on the plate the skewered shrimp rice and vegetables. Serve with mango lime salsa.