18 large fresh prawns in their shells (with the heads on if possible)
mint relish (see 'Goes well with)
Cooking prawns in their shells makes all the
difference to their flavour, but shelling them
is messy – so provide finger bowls, too.
Mix the oil with the garlic, chilli, salt and
paprika, then toss in the prawns. Marinate
the prawns in the fridge for up to 1 day.
TO BARBECUE: Cook the prawns singly or thread 3 onto
skewers to make portions. Barbecue for just
a few mins each side until they turn from
grey to pink. Serve with the mint relish (just
tiny pots per portion), warm finger bowls with
lime slices, napkins, and a bowl for the shells.