Because nothing says ‘beach lunch’ like crustaceons and crusty bread
Whether you’re heading to the coast this weekend or gathering friends in the garden, these hot, citrusy, umami prawns will be a welcome addition to the table, the picnic rug or the sand.
Makes 8
2 garlic cloves, crushed
Juice of ½ lime
3 tbsp olive oil
2 tbsp honey
½ red chilli, finely chopped
350g unpeeled, precooked prawns, fresh or frozen (if frozen, fully defrosted)
2 limes, quartered
1 Add the crushed garlic, lime juice, olive oil, honey and red chilli to a large bowl, whisk together. Add the prawns, toss to coat and leave to marinate for 15 mins.
2 Thread the prawns onto the skewers and add a lime quarter to each. Keep remaining marinade to brush on to the skewers during cooking.
3 On a griddle pan over a medium heat or on a barbecue, cook each side for 1–2 mins, brushing with any extra marinade. Serve immediately.
These skewers are just part of our Seafood and Sandcastles menu featured in our August issue, where you’ll find all the recipes. If you’d like to also try the barbecue nachos, crab burgers, delicious salads and messy Eton mess, you can pick up a copy in the shops today. We guarantee you’ll be the envy of the whole stretch of sand (even if your sandcastles aren’t up to much).
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