Ingredients
- 1 kg unpeeled, raw shrimp
- 3 Tsp garlic powder
- 3 Tsp onion powder
- Pepper to taste
- Salt to taste
- 1/4 cup Worcestershire sauce
- 1/2 cup BBQ sauce
- 1 French bread baguette, sliced
- 2 Tbsp. extra virgin olive oil
- Oregano
- Fresh sliced lemon
Method
Step 1
Set the barbecue burners to high and bring the temperature to 500 degrees Fahrenheit or 260 degrees Celsius. This should take around 5 minutes depending on outdoor temperature. Once it reaches the desired temperature, turn all four burners to low. With all four burners on low, the temperature should remain somewhere close to 500 degrees Fahrenheit or 260 degrees Celsius.
Step 2
While preheating the CrossRay barbeque, peel prawns, keeping heads on.
Step 3
Place prawns in a large bowl and add all dry ingredients, garlic powder, onion powder, and salt and pepper to taste and finally Worcestershire and BBQ sauce and mix until well combined.
Step 4
Skewer the prawns and place on barbecue and place prawn skewers on the grill and cook for about 2-3 minute each side with hood open.
Continue flipping the shrimp and brushing them with barbeque sauce until they’re fully cooked through. Should note take more 5 minutes.
Step 5
While prawn skewers are cooking, prepare bread or baguette roll by cutting into pieces and place on grill to toast.
Move cooked shrimp skewers to serving tray and squeeze with fresh lemon and enjoy with fresh toasted bread or baguette (marinated with olive oil and oregano).
Step 6
Note: If using wooden skewers, make sure to soak them in water for at least 30 minutes otherwise they can burn.