Peel and eat BBQ prawns
- Preparation Time30 mins
- Cooking Time4 mins
- Serves4
- DifficultyEasy
20g smoked sweet paprika
2 tbsp ancho chilli powder
30g light brown sugar
2 tsp ground cumin
3 tbsp canola oil
2 tsp salt
1 tsp ground black pepper
900g (21 to 24 count) large shrimp, shell on
6 cloves coarsely chopped fresh garlic
50g thinly sliced spring onion, divided
1) Whisk together the paprika, chilli powder, brown sugar, cumin, garlic, oil, salt and pepper in a small bowl.
2) Place the prawns in a large bowl, add the spice mix and stir well to coat each prawn. Heat the grill on high or place a large frying pan on a high heat.
3) Skewer 1/2 the prawns and cook until just cooked through, 3 to 4 mins. Stir in 1/2 the spring onions and transfer to a large serving plate.
4) Wipe out the pan with paper towels, and repeat with the remaining ingredients. Serve the prawns hot on the skewers.
2) Place the prawns in a large bowl, add the spice mix and stir well to coat each prawn. Heat the grill on high or place a large frying pan on a high heat.
3) Skewer 1/2 the prawns and cook until just cooked through, 3 to 4 mins. Stir in 1/2 the spring onions and transfer to a large serving plate.
4) Wipe out the pan with paper towels, and repeat with the remaining ingredients. Serve the prawns hot on the skewers.
