- 2 tbsp extra-virgin olive oil
- 2 garlic cloves, finely crushed
- 12-16 mint leaves, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 450g raw, peeled prawns
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 50g dry breadcrumbs
- lemon wedges, to serve
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
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Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.
Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.
Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.