Dish: Appealing My BBQ Skewered Prawns fruit & Veg 😍

My BBQ Skewered Prawns fruit & Veg 😍. Marinate the prawns for a couple of hours before cooking. Add the prawn through the skewer first then Asparagus pieces then the Pineapple pieces. Add some seasoning on them ready to cook.

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Prepare a charcoal fire and let burn to a gray ash (or preheat a gas grill to medium). Drain shrimp, mango and pineapple and pat dry, reserving liquid. Thread the next prawn onto the skewer through the head end only, leaving the prawn to wrap around the first prawn. You can prepare My BBQ Skewered Prawns fruit & Veg 😍 using 7 components and also 4 actions. Here is just how you cook.

Components of My BBQ Skewered Prawns fruit & Veg 😍

1. Guidelines. 300 g of bag of uncooked king Prawns.
2. Guidelines. 1/2 of pineapple cut up.
3. Detaile. of Some Asparagus stems cut into 1 inch pieces.
4. Guidelines. of Some Spinach.
5. Step by step. of Some Small plum tomatoes.
6. Instructions. 1 tbls of lemon Pepper.
7. Guidelines. 1 squeeze of a fresh lemon.

Continue to thread the remaining prawns in a similar fashion to the second one. Nestle them together to prevent them from spinning and drying out while grilling. Take your prawns, devein and clean where necessary, rinse off and drain. Using the pastry brush, marinate your prawns with your raspberry and passion fruit BBQ marinade and skew.

Step by step To Make My BBQ Skewered Prawns fruit & Veg 😍

1. Marinate the prawns for a couple of hours before cooking..
2. Add the prawn through the skewer first then Asparagus pieces then the Pineapple pieces. Add some seasoning on them ready to cook. I marinated the prawns in sweet chilli..
3. Place them on a rack on the BBQ and cook for 1-2 minutes turn over for another 1 minute..
4. Serve hot.

Garnish with fresh herbs and serve. Place shrimp skewers on a plate and pour the marinade over. To Grill Shrimp: Lightly grease with oil or nonstick cooking spray grates of a grill and set to medium heat. Turn bag several times to coat shrimp with marinade. Serve hot or cold, skewered on wooden picks with orange and kiwifruit chunks.

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