1 tbsp olive oil
2⁄3 lb (300 g) prawns, peeled and deveined
bamboo skewers, pre-soaked in water to prevent scorching
lemon or lime juice for finishing, optional
- Combine Bali Glow Dry Glaze and oil in a resealable bag, add prawns and coat well. Let marinate in fridge for at least 10 minutes and up to 24 hours, or freeze for up to 2 weeks.
- Thread prawns onto bamboo or Grill Boss skewers
- Preheat grill to medium, and lightly brush with oil to prevent sticking. Place prawns on grill and cook, 2–3 minutes. Turn once and cook another 2 minutes until prawns are just cooked through.
- Place prawn skewers onto a large platter, squeeze lemon or lime over top using a 2-in-1 Citrus Press, and serve.