Peri-Peri Prawns

Serves 8 as part of a cocktail spread
Traditionally we see prawns as the ultimate "spoil" treat. Provide finger bowls with lemon and plenty of paper napkins for this much loved ultimate finger food.

You will need

16 large black tiger prawns
Ina Paarman’s Chilli & Garlic Seasoning
olive oil
1 lime or lemon
kebab sticks

1 x 320 g Ina Paarman’s Smokey Chipotle BBQ Marinade & Baste

Method

If frozen, leave the prawns in a sink half filled with cold tap water until beginning to thaw. Remove the heads.
Cut through the hard shell along the backs, with a pair of kitchen scissors, and then slice each prawn almost completely through the flesh, with a sharp knife, to butterfly them open. Remove the black vein and rinse prawns in clean water.
Skewer the prawns with wooden toothpicks across to keep them flat. Season each prawn lightly with Chilli & Garlic Seasoning and drizzle generously with olive oil. Leave covered in the fridge with an ice brick on top until ready to cook.
Prepare a hot griddle pan and cook the prawns, meaty side down, until well-marked. Turn over and cook on the shell side for 1 – 2 minutes. Squeeze lime or lemon juice over and serve with our Chipotle Marinade as a dipping sauce.