BBQ Prawn Skewers with Harissa and Maple Butter

Ingredients

12 large king prawns, de-veined
6 Tbs melted unsalted butter
3 Tbs harissa paste
Juice of two limes
3 Tbs pure maple syrup (preferably amber syrup for its rich taste)
4 garlic cloves, minced
Salt and pepper, to taste
Lemon wedges, to serve
Handful of chopped parsley, to serve

Method

Prepare your prawns by slitting open the shell at the tail and removing the vein.

Add the butter, harissa paste, lime juice, maple syrup and garlic to a large mixing bowl and season well with salt and pepper. Whisk to combine.

Add the prawns to the mixing bowl, toss to coat in the sauce and set aside to marinate for 60 minutes.

Thread four prawns onto each skewer and pour any remaining marinade over the top.

Bring your BBQ to a high heat.

Place the skewers on the grill and cook for around 10 minutes, rotating halfway through, until the prawns are pink and cooked all the way through.

Serve with the lemon wedges and chopped parsley.

Credits: Maple from Canada

Photo Credits: Maple from Canada