Lemony Prawn Fire Pit Skewers
The longer your marinade these prawns the better. The trick is not to overcook them on the grill. Our Rosemary, Thyme & Lemon Bread Dipper brings all the summer flavours to these juicy, fire pit cooked prawns. Perfect for outdoors cooking as a starter – you can be eating these in minutes, whilst your other food cooks away on the fire pit.
Serves 4 - we recommend 3-4 prawns per person
INGREDIENTS
12-16 raw whole king prawns, with shell
3 tbsps Rosemary, Thyme & Lemon Bread Dipper
2 garlic cloves, crushed
2 lemons, cut across the middle
Pop the whole prawns into a large bowl, adding a good drizzle of bread dipper along with the crushed garlic. Leave in the fridge to marinate, even if just for a short time.
Taking four metal skewers, place 3-4 prawns on each – depending on how large the prawns are. Spoon over any remaining marinade before popping on the grill, along with your lemons, cut side down.
They will take only one minute to cook on each side. You know they are done when they loose their opaqueness and turn pink. Serve with a squeeze of the charred lemon. Remove the head of the prawns, peel them, and enjoy! We love serving them with a good hunk of crusty bread.
If you need to devein your prawns, you can do this by making a small incision in the back of the prawn using the tip of a knife to life and remove the dark vein.
