18 king prawns
Lime wedges and chopped parsley, to serve
Marinade:
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
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. Thread the prawns onto skewers from the tail side.
Mix all the ingredients for the marinade together in a mixing bowl and pour over the prawns. Cover and marinate for one hour.
Barbeque the prawns, continually basting them with the reserved marinade, until they turn pink and have cooked through.
Serve with wedges of limes and chopped parsley.
Tip: Make sure not to marinate the prawns for longer that an hour as the acidity of the lime juice will start to “cook” the prawns.
18 king prawns
Lime wedges and chopped parsley, to serve
Marinade:
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
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. Thread the prawns onto skewers from the tail side.
Mix all the ingredients for the marinade together in a mixing bowl and pour over the prawns. Cover and marinate for one hour.
Barbeque the prawns, continually basting them with the reserved marinade, until they turn pink and have cooked through.
Serve with wedges of limes and chopped parsley.
Tip: Make sure not to marinate the prawns for longer that an hour as the acidity of the lime juice will start to “cook” the prawns.
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