| Prep Time | 30 minutes |
| Servings |
people
|
Ingredients
- 3 garlic cloves finely chopped
- 1 long red chilli seeded and finely chopped
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- Salt and cracked black pepper
- 750g raw king prawns, peeled, deveined, tails intact
- Lime wedges to serve
- Ready-made aioli or mayonnaise to serve
- Salt flakes to season
- Bamboo skewers
Ingredients
|
|
Instructions
- Soak bamboo skewers for 30 minutes before threading prawns to prevent burning over the grill.
- Place olive oil, lime juice, garlic, black pepper and chilli in a large glass bowl and stir until well mixed.
- Add prawns and toss to marinate evenly.
- Cover bowl and refrigerate for 15 minutes.
- Heat barbeque plate to high.
- Remove prawns from bowl and thread 3 onto each skewer.
- Grill prawn skewers for 2-3 minutes each side or until golden and cooked through.
- Serve with aioli or mayonnaise and lime wedges.