Ingredients
800g raw prawns, peeled and deveined, tails intact
6 tbsp Beerenberg Australian Garlic Sauce
1/2 cup flat-leaf parsley, finely chopped
1 lemon, zested (reserve the lemon for grilling)
1/4 tsp chilli flakes, optional
8 metal or soaked wooden skewers
Extra parsley leaves, to garnish
Directions
Combine the garlic sauce, parsley, lemon zest and chilli flakes in a bowl. Set aside 1/3 of the mixture in a separate bowl to serve later as the dipping sauce.
Add the prawns to the raining garlic sauce mix and toss to coat. Marinate for 30 minutes at room temperature (no longer).
Thread the marinated prawns on the skewers, piercing through the tail and thicker end so they sit flat on the grill. Heat the BBQ grill grates to medium high. Cook the prawn skewers for 4 minutes per side, until pink, opaque and marked with clear char lines.
In the last few minutes, place the lemon cut side down on the grill grates and char for a couple of minutes until lightly caramelised.
Arrange the prawn skewers on a large platter with the charred lemon tucked among them.
Spoon over some of the reserved garlic and herb sauce, garnish with parsley leaves and serve the reserved garlic sauce in a small bowl for dipping.
