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Don Hancy & Michael Manifis
24 King or Tiger Prawns (raw)
24 slides Prosciutto or 12 slices flat Pancetta (cut in half)
24 skewers
Salt & pepper
Method:
Peel the prawns leaving the head and tail on.
Wrap the prawn with Prosciutto going around the prawn but not overlapping the Prosciutto.
Skewer in the centre of the body
Cook on the BBQ under the grill, or in a hot fry pan.
If cooking in a fry pan, heat pan until hot and add some of the oil, cooking a few at a time.
In all methods, cook for 2 minites each side.
Can be served with Lemon and Parsley Dressing. *
*See Lemon and Parsley Dressing under BBQ Western Rocklobster recipe.
Tips:
When defosting uncooked prawns, do it quickly in cold water and refrigerate as soon as they are defrosted.
