Amalfi-Style Prawns

This light, summery recipe is inspired by reader Alba Carbonaro Johnson's trips to Italy's Amalfi coast

• Cooking Time Prep 15 mins
  Cook 5 mins
• Skill Level Easy
• Servings Serves 4

Nutrition per serving

• Kcalories

  181

• Protein

  21g

• Carbs

  10g

• Fat

  6g

• Saturates

  1g

• Fibre

  0g

• Sugar

  1g

• Salt

  0.7g

Ingredients

• 2 tbsp extra-virgin olive oil
• 2 garlic cloves, finely crushed
• 12-16 mint leaves, chopped
• 450g raw, peeled prawns
• 50g dry breadcrumbs
• lemon wedges, to serve

Directions

1. Soak about 20 wooden skewers. Put the olive oil, garlic, most of the mint (save some for serving) and prawns in a medium bowl and season well. Toss to coat evenly, then chill and marinate for 1 hr.
2. Heat the grill to medium. Thread 3-5 prawns onto each skewer. Place the breadcrumbs on a plate. Shake any excess marinade off the prawns, then press the breadcrumbs all over.
3. Place all the skewers on a lightly oiled baking sheet, then place under the grill. Depending on the size of the prawns, cook on each side for around 2 mins, until the breadcrumbs are golden and the prawns have turned pink. Watch them closely as they cook very quickly. Scatter with mint; serve 5 per person with lemon wedges.

Categories: Barbecue