Prawn skewers with lime and green onions

Peel and devein prawns leaving the tails intact. (Reserve the prawn shells for prawn bisque, if desired.)

Combine prawns, juice, oil and garlic in a large bowl. Cover and refrigerate for 1 hour.

Cut the green onions into 4cm lengths. Thread 3 prawns onto each skewer, placing a piece of green onion between each prawn.

Cook skewers on a heated, oiled grill pan (or grill or barbecue) until browned on both sides and just cooked through.

Serve with extra lime wedges, if desired.

Not suitable to freeze. Not suitable to microwave.

Cook's note If you are using metal skewers, oil them first to prevent the prawns sticking. And don't forget, they will be very hot after cooking!

Photography by Alan Benson.