SPICY BBQ PRAWNS
Summer lunches call for a simple, light and delicious meal and what better way to celebrate the warm weather and Australia Day other than with these SPICY BBQ PRAWNS. Served on their own, with some fresh cucumber or as a prawn taco with avocado and lettuce, they will be enjoyed by all.
1kg large green prawns, deshelled leaving the tails
3 tbs olive oil
3 tbs fresh lime juice
2 tbs red onion, finely chopped
2 garlic cloves, minced
1 tbs fresh dill
1 tbs fresh thyme
1 tsp sriracha sauce (add an extra tsp for added spice)
sea salt / pepper
Place prawns in a wide bowl and pour all other ingredients all over. Combine well, cover and place in fridge for 2 hours.
Thread prawns onto skewers and over medium flame BBQ each side until pink (approx. 2 minutes).