- 3 garlic cloves, crushed
- 1 red chilli, finely chopped
- ½ small bunch parsley, finely chopped
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- 1 tsp sweet smoked paprika
- ½ tsp hot smoked paprika
- 4 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 400g raw king prawns, in their shells if you like, or keep the tails on
There are thousands of different species of prawn, but tiger, king and North Atlantic are the…
- 1 jar pickled cherry peppers, drained
- lemon wedges, to serve
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.
Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.
Perfect prawnsThere’s no acid in this marinade as it would cure the prawns and they would turn tough when cooked on the BBQ. Add a squeeze of lemon juice as soon as they come off the grill.