Grilled Bacon-Wrapped Prawn Skewers
Perfect for the barbecue or a summer party platter, these smoky, succulent skewers disappear fast.
What do I need?
- 24 large raw prawns, peeled, deveined, tail on
- 2 tbsp olive oil
- 1 garlic clove, minced
- 1 tsp smoked paprika
- ½ tsp freshly ground black pepper
- 12 rashers streaky bacon, half lenghtways
- 12 bamboo or metal skewers
- (if using bamboo, soak in water for 30 minutes)
- 1 lime, halved
- Hellmann’s Spicy Kicker Mayo, to serve
How do I make it?
- In a large bowl, toss the prawns with olive oil, minced garlic, smoked paprika and black pepper. Set aside for 10 minutes to marinate.
- Slice each bacon rasher in half lengthways. Wrap one strip around each prawn, starting just above the tail and spiralling up the body.
- Thread 3 bacon-wrapped prawns onto each skewer. Try to keep them tight together to hold their shape during grilling.
- Preheat a barbecue or grill plate to medium-high heat. Cook the skewers for 2–3 minutes per side, or until the bacon is crisp and the prawns are pink and cooked through.
- Squeeze fresh lime over the skewers. Serve with a dollop of spicy mayo.
