Method: Grill or BBQ Grill
12 wooden skewers soaked in coldwater for 30 minutes
36 raw king prawns, heads removed, shelled and de-veined
Juice of 2 limes
3 tablespoons clear honey
5 tablespoons of dark soy sauce
1 tablespoon Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
2 tablespoons of olive oil
1 tablespoon of olive oil for brushing
Pre-soak the wooden skewers in cold water for 30 minutes.
Mix together the lime juice honey, soy sauce, Jack Daniel’s® Extra Hot Habanero Barbecue Sauce and olive oil to make the marinade.
Place the fresh or defrosted king prawns on the skewers and pour over the marinade.
Ensure the prawns are thoroughly coated in the marinade, cover in clingfilm and leave in fridge for min of 10mins.
Remove the king prawns skewers from the marinade and brush with a little oil.
Barbecue the skewers over direct medium heat for 4 to 7 minutes until the prawns turn pink (the exact time depends on the size of the prawns), turning once halfway through, until they are cooked through.
Note: Use the excess marinade to brush the king prawns during grilling for a more intense glaze and flavour.