Serves: 4 as a starter or light lunch
Mix the Chilli Jam, crushed garlic, lime juice and pepper in a bowl, add the prawns and stir well to coat thoroughly. Cover and leave for 20 mins.
Thread 4-5 prawns onto each skewer and barbecue or cook under a very hot grill for 3-4 mins turning once and basting with the marinade.
Lay the skewer on a bed mixed leaves and sprinkle over the chopped coriander. Serve immediately with a grilled/barbecued lime half.
- 3 dsp Tracklements Fresh Chilli Jam
- 1 garlic clove, crushed
- juice of 2 limes
- cracked black pepper
- 48 raw prawns (approx 368g), peeled
- handful of coriander, finely chopped
- 10-12 skewers
- lime halves to serve