Prawns HT MC 25mins plus
Hot Shellfish Seafood Pork Main
Course Dairy Free Eggless
24 Raw Jumbo Prawns (Shrimp)
3 tbsp Maple Syrup
2 tbsp Jack Daniels Whiskey
1 tbsp Teriyaki Sauce
2 teasp Dijon Mustard
1/2 teasp Chilli Powder
6 slices Parma Ham
1. Peel the prawns leaving the tails
in tact and place in a shallow dish.
2. Place the maple syrup, whiskey,
teriyaki sauce, mustard and chilli powder in a small bowl, mix until well
blended then pour over the prawns, turn to coat, and leave for 15 minutes,
3. Preheat the grill to high and line
the grill pan with aluminium foil. Cut each piece of ham into 4 strips so
you have 24 pieces then wrap each prawn with a piece of ham.
4. Thread the prawns onto 4
skewers, place in the lined grill pan and grill for 3-4 minutes on each
side, basting with the marinade, or until cooked through. Serve
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