Prawn kebabs (The Moroccan Collection, Hilaire Walden)

These are quick to make and very tasty.



20 raw tiger prawns, peeled and deveined, tails left intact
3 tablespoons lemon juice
1 1/2 tablespoons virgin olive oil
2 garlic cloves, finely crushed
3 tablespoons chopped mint
salt & pepper
lemon wedges to serve

1. Put the prawns into a glass or pottery bowl.  Mix together the lemon juice, olive oil, garlic and mint, season with salt and pepper and pour over the prawns.  Stir to coat the prawns with the dressing then leave for 30 minutes.

2. Thread the prawns on to skewers and cook under a preheated grill for about 3 minutes on each side until they turn pink.

3. Serve on a bed of salad, if you like, with lemon wedges.

Serves 4

 

printed from www.maroque.co.uk