Skewered prawns are a simple affair, yet they can be enhanced by a little creative presentation.
I like the visual effect of three different sized pawns on the skewers, which means I buy tiger prawns and banana prawns to go with my own catch.
Shell, de-head and de-vein all the prawns and then split the batch in two – half with the tail on; the other half have the tail removed.
Thread each type of prawn on to the skewer, starting with the biggest to the smallest.
Repeat the process in two batches – tail on and tail removed. Once prepped, keep the prawns in the fridge until you are ready cook them on the BBQ.
Prepare the garlic oil: in a jar, combine citrus zest, garlic glove (either finely grated or crushed), tablespoon of finely chopped flat leaf parsley, 2 tablespoons of vegetable oil.
Half an hour before cooking, brush the garlic oil onto the prawns. Give the prawns another brush just before cooking.
Place the skewered prawns on a hot BBQ and give them a brush with oil while cooking. Cook for approximately a minute each side.
Skewered prawns are a great afternoon finger food for the family.Reads: 708