So easy and so good, these delicious, tasty shrimp (or prawns, as we all them Down Under) are definitely not your average shrimp on the barbie. The longer you marinate them, the better the flavour will be. Great with fresh crusty bread, a beer and a mixed salad.
The recipe comes from The Cook's Garden, my first published cookbook.
- Prep Time : 20 minutes
- Cook Time : 4-5 minutes
- Yield : 6
De-vein the prawns but leave their tails on. Shake the marinade ingredients together in a jar. Place prawns in a large non-corrosive dish and pour over the marinade. Cover with plastic wrap and leave to stand a few hours or overnight in the fridge.
Remove from fridge and drain the prawns.
Soak 6 bamboo skewers in water for 10-15 minutes. Remove sticks from water and thread 6 prawns onto each skewer.
BBQ on a hot barbecue for 1 -2 minutes on each side or until they've turned colour and are just cooked through - be careful not to let them dry out.