Ingredients
24 large raw tiger prawns, peeled and de-veined6 long sticks of rosemary
12 cherry tomatoes, cut in half
Sea Salt and Luxury Pepper
Oil for cooking
Instructions
- Choose six sturdy but slender rosemary sticks and strip off alternating shoots to avoid breaking the prawns as you thread them on.
- Cut the woody tip off each rosemary skewer at an angle to make a sharp point, then carefully thread on four prawns and four cherry tomato halves, alternating between the two.
- Brush with a little oil and sprinkle liberally with Cornish Sea Salt and Luxury Pepper.
- BBQ over hot coals (or cook under a hot grill) for two or three minutes each side until the prawns are pink and cooked through.
