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.
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?