Fiery prawn & pepper skewers

barbecue bbq indulgent king prawns peppadew peppers prawns skewers summer

N/A

Makes 8-12

Source

Ingredients

3 garlic cloves , crushed

1 red chilli , finely chopped

½ small bunch parsley , finely chopped

1 tsp sweet smoked paprika

½ tsp hot smoked paprika

4 tbsp olive oil

400g raw king prawns , in their shells if you like, or keep the tails on

1 jar pickled cherry peppers , drained

lemon wedges, to serve

Method

Whisk the garlic, chilli, parsley, both types of paprika and olive oil together. Stir through the prawns and season well. Cover, put in the fridge and leave to marinate for at least 30 mins before threading on to skewers, interspersing them with a few of the peppers, so that each skewer has about 4-5 prawns.

Light a barbecue and leave until the flames die down and the coals turn white with glowing centres. Grill the skewers, or cook in a griddle pan over a high heat for 3-4 mins until pink and opaque. Serve immediately with a squeeze of lemon and plenty of saffron aïoli.