750g of peeled large green prawns
2 tablespoons of olive oil
2 cloves of garlic crushed
chopped fresh parsley
Place prawns onto 18 soaked bamboo skewers
3 Prawns per skewer
Combine the oil, garlic and paprika and brush over the prawns and let stand for 10 minutes.
On a Hot BBQ cook the prawns for 2 to 3 minutes or until they are cooked through and serve with dipping sauce garnished with fresh copped parsley.
DIPPING SAUCE
Combine 1 cup tomatoe sauce 1/2 cup of brwon sugar, 400g can of diced tomatoes, 2 table spoons of cidar vinegar, 1 tablespoon of sweet paprika 1 chopped onion. bring to the boil and stir to prevent catching, simmer for 30 minutes.
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