INGREDIENTS (serves 6)
1 kg Tiger prawns, peeled and deveined with tails attached
300 ml citrus ale
1 tsp chill sauce
1 tbs brown sugar
2 tbs chopped fresh parsley
2 tbs olive oil
2 tbs Worcestershire sauce
2 garlic cloves, finely chopped
1/2 tsp fine sea salt
1/2 tsp coarsely ground black pepper
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INSTRUCTIONS
Combine all the ingredients in a large bowl and mix thoroughly. Add the prepared prawns and leave to marinade in the fridge for a couple of hours and more preferably overnight, stirring occasionally.
Thread the prawns on long wooden skewers, (skewers should besoaked in water so they do not catch alight on the bbq). Get the bbq good and hot and just before you put the skewered prawns on, pour a small amount of marinade on them. Cook on each side for a minute or two or until the prawns turn pink. Serve with a green salad and a glass of pale ale.
Enjoy!
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