Garlic and Chilli prawn skewers

Serves:
4
Preparation Time:
25 mins
Cooking Time:
5 mins
Ingredients:
- 3 garlic cloves, finely chopped
- 1 long red chilli, seeded and finely chopped
- 2 tbsp olive oil
- 2 tsp lime juice
- Salt and cracked black pepper
- 750g Crystal Bay Australian Cooked Tiger Prawns (frozen), peeled & deveined
- Lime wedges, to serve
- Ready-made aioli or mayonnaise, to serve
- Salt flakes, to season
Method:
- If using bamboo skewers, soak then in cold water for at least 30 minutes before threading prawns to prevent burning while cooking
- Defrost and prepare your prawns, Place frozen prawns into a large glass bowl. Cover with cold water, stir and drain. Repeat.
- Cover again with cold water, stir again (this prevents the prawns from huddling together to make them harder to separate) and leave for a 12 - 15 min
- Heat a barbecue grill plate to high. Remove prawns from marinade and thread onto metal or bamboo skewers
- Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden. Season with salt.
Tips:
- Leaving the prawns to marinate for a few hours or overnight is recommended.