16 servings
For the sauce, boil the raspberries and sugar in a dash of water (around 3 tablespoons, only so that the heat does not hit the raspberries directly).
Once it comes to a boil, turn off the heat. Grind the raspberries in a food processor or blender until reaching sauce consistency.
If you see that it is too watery and want something more consistent, you can thicken the sauce with a tablespoon of cornstarch dissolved into 1/2 cup of water.
Add the mixture when the sauce is boiling and stir well.
For the shrimp, season them with lemon, pepper, and salt, and skewer 3 on each bamboo stick.
Then roll the brochettes on flour, beaten egg, and finally on panko.
Fry in hot oil until brown and set aside.
Before the guests arrive, you can reheat them in the oven for 15 minutes and they will be just as tasty.
To assemble, place the brochettes on a dish with a small bowl of cold raspberry sauce on the side.
