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 garlic clove, finely crushed
NOMU Sea Salt
Juice of 2 limes
Parsley, chopped to serve (optional)
Using a pair of scissors or a sharp knife, cut through the spine of the prawns in order to devein them and allow the marinade to be absorbed.
Skewer the prawns from the tail side. Mix all the ingredients for the prawn dressing together in a mixing bowl and pour over the prawns and marinate for one hour. 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 and chopped parsley (optional).
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