If using wooden skewers, soak in water for 1 hour.
Wash, shell and de-vein the shrimp. Pat dry and put aside in a bowl.
Wash and de-seed the peppers and cut into quarters. Cut each quarter into thirds.
Wash the tomatoes and set aside.
Peel the onion and cut into thin chunks, smaller than the peppers and set aside.
In a bowl, melt 11/2 tablespoons of ghee for basting. Retain the other half for melting and dipping at the table.
Heat the grill.
Skewer shrimp, onion, pepper and tomato as you desire on each skewer and place on a plate. Baste the whole lot and then place on the grill. Keep an eye on it – shrimp cooks fast. Turn them evenly every few minutes till done.
Serve on a plate with the additional ghee, melted for dipping and basting.
So yummy with rice or crusty bread and a fresh salad.