- 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…
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.