Shrimp skewers with corn and sweet potato mash

➊ Devein the shrimp, mix the marinade ingredients in a bowl, add the shrimp, and marinate for 30 minutes. Then thread 10 shrimp onto two skewers each—this makes them easier to turn than using just one skewer.

➋ Grill for 3–5 minutes on each side until the skins are red and the meat is firm.

➌ Peel the sweet potatoes, cut them into 1 1/2 cm thick slices, brush them thinly with oil, season with salt, and grill on both sides until tender. Then remove from the heat and place in a bowl.

➍ Pre-cook the corn on the cob in a water bath for 20 minutes, brush with a little butter, and grill for 10–15 minutes until the kernels are tender. Alternatively, skip the pre-cooking and grill the corn on the cob directly for 35–40 minutes.

➎ Then cut the kernels off the cob and add them to the sweet potatoes. Add milk and a knob of butter, and mash everything with a fork. Season with salt and pepper.

Elmar's BBQ tip: "The Lotus Grill , a compact, lightweight grill, is ideal for on the go. The gas version provides independence if open flames aren't permitted."