Alternate prawns and tomatoes
onto 8 skewers until all are filled.
Lay the skewers in a shallow tray or
baking dish. Mix the Fiery guava or
sweet chilli dipping sauce with the
lime juice and thyme leaves, then
pour over the skewers. Leave in the
fridge to marinate for 30 mins.
Place the prawns onto a baking
tray and pop under a hot grill
or over the barbecue for about
10 mins, turning and basting
occasionally. Once cooked, serve
with an extra pot of Fiery guava
sauce for dipping.