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Prawns - Salt-Crusted
An excellent dish for a barbecue, and very easy to prepare.
But be careful not to overcook them or they will be tough.
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For 6 helpings (allowing 3 prawn each - depending on their size):
500gr/1 lb Raw Shell-On Tiger Prawns
2 tablespoons Olive Oil
2 heaped tablespoons (10ml) Coarse Sea Salt
Lemon Wedges, to serve
Equipment needed: 36 wooden skewers soaked in water for at least an hour.
1. Mix the prawns with the oil in a bowl, then add the salt.
2. Thread them onto the skewers so they stretch out to their full length.
3. Grill them until they are pink (turning them once), when they are cooked - perhaps 1 minute on each side.
Serve with a squeeze of lemon, some finger bowls and paper towels.