Barbecued Garlic Prawns
A barbecue favourite
24 large green prawns, peeled leaving tail intact, deveined.
1 small red chilli, finely chopped
1 tsp smokey paprika
small handful chopped parsley
In a large bowl, combine the prawns, garlic oil, chilli and paprika. Cover and refrigerate for 2 hours.
Preheat a lightly greased barbecue or char-grill plate to high. Grill prawns, turning once they are turning opaque. Once cooked, transfer to a large plate sprinkle with chopped parsley and serve with a wedge of lemon and a good dollop of Pukara Estate Garlic mayonnaise.