Spicy Garlic Prawns Recipes

Cooking Time: 15 - 30 mins
Serves: 4   

Ingredients

450g large prawns, with shells removed
3 large cloves garlic, finely chopped
1 red chilli, finely chopped
3 tbsps olive oil
2 dessertspoons Sacla' Red Pepper Pesto or Coriander Pesto (your choice for dipping)
1 lemon or lime
long bamboo skewers, soaked in water for 30 minutes
a large bunch coriander and 2 lemons cut into wedges for garnish.

Instructions

Place the prawns in a freezer bag.

Remove the intestinal tract from the prawns by making a small slit down the 'back bone', the tract is usually seen as a fine black line.

Mix together the garlic, chilli and olive oil and pour over the prawns, making sure they are well coated. Tie the bag tightly, place in a bowl and refrigerate for 2 hours.

To cook, thread the prawns onto the skewers, three per person. Brush with the marinade and barbecue for 3 to 4 minutes, or until they turn bright pink and are cooked through.

Take the juice from either one whole lemon or lime and mix well with the Sacla' Pesto.

Serve a small pot of the dip on the side and garnish with lemon wedges and coriander leaves.