This is a great summer time grilling recipe. Serve it as part of a Mexican inspired meal.
Begin with frosty margaritas and guacamole salsa with crisp tortilla chips then follow with the prawns and a salad made with rice or couscous, delicious, light and so very tasty.
If using bamboo skewers, remember to soak them in water for about 30 minutes prior to using them to prevent them burning on the grill.
Serve with a crisp Sauvignon Blanc or a French Chablis.
Serves 4 to 6
1 kg / 2 lbs medium prawns in the shell (about 8 to 10 per person)
1/4 cup fresh lime juice (about 3 limes)
1/2 cup tequila
2 garlic cloves, crushed
2 shallots, finely chopped
2 teaspoons ground cumin
Salt and freshly ground black pepper
1/2 cup olive oil
Remove the head of the prawns and clean them by cutting down the shell on the back and removing the black thread – leave the shell and tail
Prepare the marinade:
Whisk together the lime juice, tequila, garlic, shallots, cumin and salt and pepper
Slowly add the olive oil, whisking until combined
Pour over the shrimp and let marinade in the refrigerator for a minimum of 30 minutes but no longer than 4 hours (I often put them in a zip lock bag)
Thread the prawns onto the skewers (4 to 5 per skewer)
Prepare the barbecue for medium heat grilling
Grill the skewers, turning once, until pink and cooked, about 3 minutes a side (depends on size of prawns)
Serve immediately with lime slices for garnish