STEP-BY-STEP COOKING RECIPE
Soak bamboo skewers in warm water for at least 30 minutes, preferably longer. So they will not burn on the coals, and the products will not stick to them.
Peel the shrimp off the shell, cut the back along the center and remove the dark intestinal vein. Pour shrimp with soy sauce and 1 tbsp. l oil, mix and marinate for 20–40 minutes.
Boil the paste in a large amount of boiling salted water according to the instructions on the package, then fold it into a colander and let it drain completely. Transfer the paste into a large bowl, generously pour oil, sprinkle oregano and paprika and mix so that the pieces do not stick together.
Peel the onion, cut along in half, then cut into very thin half rings. Separate the leaves of tarragon from the stems.
String cherry tomatoes on skewers, grease olive oil on all sides. Shrimp skewers. Fry shrimp and cherry on charcoal that has been well burned, turning over for about 5 minutes
Mix the cooled paste with tarragon and onion, add the prepared shrimps and cherry tomatoes removed from the skewers, mix, salt and pepper, if desired, sprinkle with more oil. Serve immediately.