beef satay

• Pat the shrimp dry with kitchen paper.
• Heat a drizzle of olive oil in a frying pan over medium-high heat.
• Fry the shrimp with the chipotle paste* for 3 minutes, or until the shrimp are done.
• Turn off the heat and stir in a knob of butter.

*Take care, this ingredient is spicy! Use as preferred.

• In a small bowl, combine the corn with the zhoug.
• In another small bowl, mix the mayonnaise with the juice of 1 lime wedge per person.
• Place a clean frying pan over medium-high heat (see Tip). Heat the tortillas for 1 - 2 minutes per side, or until golden-brown. Keep warm over a low heat until serving.

Tip: if preferred, you can also microwave the tortillas on high for 1 - 2 minutes instead.