18 king prawns
3 tbsp gold tequila
¼ cup NOMU Extra Virgin Olive Oil
1 tbsp maple syrup or honey
2 tbsp NOMU Cajun Rub
1 clove garlic, finely crushed
Juice of 2 limes
NOMU Sea Salt
Lime wedges, to serve
Remove the heads of the prawns including the legs but keep the shells on. Using a pair of scissors or a sharp knife, cut through the spine of the prawns to devein them and allow the marinade to be absorbed. Skewer the prawns from the tail side.
Mix all the ingredients for the marinade together in a mixing bowl and pour over the prawns. Cover and set aside for one hour to marinate. The acidity of the lime juice will start to “cook” the prawns if the marinade is left on for too long.
Barbeque the prawns until they turn pink and have cooked through. While they are cooking, continue to baste them with the reserved marinade.
Serve with wedges of limes.
18 king prawns
3 tbsp gold tequila
¼ cup NOMU Extra Virgin Olive Oil
1 tbsp maple syrup or honey
2 tbsp NOMU Cajun Rub
1 clove garlic, finely crushed
Juice of 2 limes
NOMU Sea Salt
Lime wedges, to serve
Remove the heads of the prawns including the legs but keep the shells on. Using a pair of scissors or a sharp knife, cut through the spine of the prawns to devein them and allow the marinade to be absorbed. Skewer the prawns from the tail side.
Mix all the ingredients for the marinade together in a mixing bowl and pour over the prawns. Cover and set aside for one hour to marinate. The acidity of the lime juice will start to “cook” the prawns if the marinade is left on for too long.
Barbeque the prawns until they turn pink and have cooked through. While they are cooking, continue to baste them with the reserved marinade.
Serve with wedges of limes.
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