Prawn bruschetta skewers

10-30 minutes 200 kcal or less al fresco barbecue barbeque bbq ciabatta entertain garlic clove garlic cloves lemon lemons lunch olive oil out doors parsley prawn prawn kebabs prawns quick share skewer skewers summer summery starter

N/A

Source

Ingredients

200g cooked large prawn (you want about 16), defrosted if frozen

¼ ciabatta , focaccia or a baguette loaf, cut into cubes

1 tbsp olive oil

1 garlic clove , finely sliced

1 lemon , halved

handful parsley leaves, roughly chopped

8 skewers

Method

If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.

Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.