Teriyaki Prawns

1kg green prawns

1 x 375gr bottle Teriyaki Marinade

10-15 wooden skewers

• Shell prawns, leaving the tails intact.

• Soak skewers in cold water.

• Place the prawns in a glass or ceramic dish and cover with marinade.

• Thread prawns onto soaked skewers. For small prawns thread 2-3 per skewer, for large prawns thread only 1 prawn from tail to head.

• Heat the barbecue plate and place a square of baking paper on the grill bars.

• Place the prawns on the grill, brushing with marinade as they cook.

• Cook only until prawns turn pink.