Treat yourself to these Madagascan tiger prawns – they have a lovely firm texture and sweet flavour. Marinate them  if you have time, for extra flavour, and cook them in their shells for ease. 

SERVES 6  – PREP 10 MINS – COOK 5 MINS

1 red onion, chopped

4bsp white wine vinegar

4tbsp olive oil

1/2tsp chipotle Tabasco

2tbsp Worcestershire sauce

1 lemon, sliced

2tbsp parsley, chopped

20 large tiger prawns (we love Madagascan  ones from Mark and Spencer)

2 half ciabatta loaves, sliced

5tbsp lemon mayonnaise

 

1 Put the onion, vinegar, olive oil, Tabasco, Worcestershire sauce, lemon, parsley and tiger prawns into a sealable container.  Stir to coat prawns. For a more intense flavour and if you have time, chill and marinate for a few hours or overnight. If short of time you can cook them straightaway.

2 To serve; cook the prawns on a hot barbeque for 5 mins, turning as needed. Toast the bread on the barbeque for about 10 seconds each side.  Serve with the lemon mayonnaise.

Per serving: 319 cals, 19g fat (23g saturated), 24g carbs

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Serve the prawns with Speedy coleslaw or Garlic, new potato and pepper sticks

Why not try some more prawn recipes?