Make sure there are extra as everyone will want one of these - and a finger bowl too - they can get messy!
Servings 6 people
- 4 tbsp sunflower oil
- 4 garlic cloves, crushed
- 2 red chillies, deseeded and finely chopped
- ¼ tsp sea salt
- ½ tsp paprika
- 18 large prawns in their shells (with the heads on if possible)
- mint relish
Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.
TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.