Amalfi-style prawns

200 kcal or less 4 servings appetisers breadcrumbed prawns breaded prawns crispy crunchy prawns grilled prawns italian prawns italy kebab mains nibbles over an hour prawn recipes seafood shrimp shrimps starters summer

N/A

Source

Ingredients

2 tbsp extra-virgin olive oil

2 garlic cloves , finely crushed

12-16 mint leaves, chopped

450g raw, peeled prawns

50g dry breadcrumbs

lemon wedges, to serve

Method

Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.

Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.

Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.