Friday, June 18, 2010

Barbeque garlic prawns


Serves 2
4 points per serve

10 large green prawns, skinned and de-veined (tail left on)
30ml extra light olive oil
1/2 tbsp dijon mustard
1 garlic clove crushed
1/3 fresh lemon (juiced)
1/3 fresh orange (juiced)
1/2 tsp dried basil
1 tbsp white wine

Mix marinade up and coat prepared prawns. Leave in the fridge for 3-5 hours and then thread on to skewers that have been soaked in boiling water for at least 10 minutes. Throw on the barbie!

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