If using wooden skewers, soak them in
water for 1 hr before using. If the skewers
are really long, use kitchen scissors to
halve. On each skewer, thread the tail
of the prawn, then a cube of bread,
then the top of the prawn so the prawn
loops the bread. If the prawns aren’t big
enough, just alternate prawns and bread,
so each skewer has 2 of each. Drizzle
with olive oil and scatter with garlic.
The skewers can now be kept in the
fridge for several hrs.
Cook over the hot coals until the bread
is toasted. While still on the barbecue,
squeeze over the lemon. Then remove,
season, drizzle with a bit more oil and
scatter with parsley. Arrange on a plate
or in a small jar sticking up, with a glass
of something light, cold and very fizzy.