What you need:

  • 12 giant prawns, with heads and tails intact
  • 1/4 c butter
  • 1 c orange juice, freshly squeezed
  • 2 T medium dry sherry
  • 1 t orange zest, grated
  • 2 green onions, tops and white
  • 1 t ginger root, freshly grated

What you do:

  • Soak a dozen long wooden skewers in water for 30 minutes.
    Push skewers through prawns, lengthwise, from head to tail with
    only 1 to a skewer.  Combine all ingredients in saucepan and
    cook over medium to low heat, stirring, until butter is completely
    melted.  Dip skewered prawns in the orange sauce and position
    on oiled grill rack about 4 inches above the coals.  Baste liberally
    with sauce and grill for 2 minutes.  Turn the prawn over and
    baste again, cooking for another 2 minutes.  Smaller prawn will
    be done at this point, but continue basting and turning larger
    prawn until they are pink and cooked through.  Remove from
    heat immediately when done, as they will get tough if
    overcooked.  Use any remaining sauce for a dip for the prawns.

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