Spicy Butterflied Prawns (Shrimps) Recipes

Ingredients :

500g raw tiger prawns

25ml orange juice

2 tbsp lime juice

3 tbsp olive oil

1 tsp white rum

1 garlic clove, crushed

1 tsp dried green peppercorns, crushed

salt

Method :

Remove the shells and tails from the prawns and slit them about halfway through along their backs so that they open up and lie flat.
Remove the dark veins, then pat dry.
Combine all the remaining ingredients, with salt to taste, in a mixing bowl.
Add the prawns and stir, cover, leave to marinate in the refrigerator for at least 4 hours.
Thread the prawns on to skewers, inserting the point of the skewer at the tail end and pushing it through the prawn to come out at the head end.
Reserve the marinade.
Cook the prawns under a very hot grill for 6-10 minutes, turn occasionally and basting with the marinade.
Do not overcook the prawns.
Ready to serve.

The prawns are cooked when they turn opaque.

Serves 4

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