Ingredients
- 1 kg of large raw king prawns
- Juice of 2 limes
- 2 tablespoons Chilli & Garlic Olive Oil
- A handful chopped coriander
- 1 chopped chilli (include the seeds for extra heat)
- 1 teaspoon Tabasco
Method
Shell & de-vein the prawns if necessary. Put in a bowl or sealable bag with the lime juice, the chilli & garlic oil, half the handful of coriander, the fresh chilli and the tabasco. Leave to marinate in the bowl or bag for at least 2 hours in the fridge.
Remove from the fridge and slide the prawns on to wooden or metal skewers (remember to soak the wooden ones in water). BBQ for around 2 minutes on each side or until the prawns turn pink.
Serve
Serve on a plate with rice and salad or place prawns and salad in a tortilla wrap.
Whichever way you choose to serve, dress the dish with 3 parts chilli & garlic oil and 1 part orange & ginger balsamic.