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Today I have probably the stupidly easiest marinade recipe for barbecue prawns/ shrimp that you’ve ever seen. You need the biggest, raw, shell on prawns you can find (the fishmongers are a good shout, otherwise, why not try my Herby Lemon & Garlic Barbecue Prawn Skewers instead?), a few limes, a dash of oil, and a good Cajun spice blend. They take minutes to prepare and cook, and only half an hour to marinate.
I think raw, marinated prawns are a great entry level barbecue item. They’re translucent and grey when they are raw, and you watch them turn a brilliant pink as they cook. The moment they are completely pink, you know they are cooked. Easy, right? And when your prawns are shell on, any charring just adds to the flavour.
The marinade is easily scaled up or down depending on how many prawns there are and how many people you are looking to feed. The measurements below are for those really large prawns you get at the fishmonger, assuming everyone will have four each, serving 4 people. However, the basic formula is 1 tbsp of oil and 2 tbsp of Cajun spice mix to every lime. Speaking of the spice mix, while I usually prefer Schwartz’s Perfect Shake Cajun Seasoning Jar in my chilli, I’ve found that Absolute Spice’s Cajun Spice really works the best to flavour the meaty prawns.
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My second cookbook contains 100 delicious dinner recipes, all of which are either vegetarian, vegan or which celebrate fish and seafood - all cooked in either one pot or one pan.*