Recipe: This coconut grilled shrimps is best for the weekend

Ingredients

1kg shrimp

2 tbsp coconut oil

For the marinade

1 onion, finely shredded or grated

Juice and zest of 2 lemons

2 tbsp thyme,

chopped1 heaped tsp ground ginger or fresh root ginger,

grated 1 tsp garlic,

grated 2 tsp ground hot or cayenne pepper

1 MAGGI Shrimp tablet

Steps

Wash the shrimps, leaving the heads and tails on for presentation.

2 Mix together the marinade ingredients.

Add the prepared prawns to this mixture and turn gently to coat them all over with the marinade.

If you have time, cover the bowl with cling film and refrigerate for 30-60 minutes.

Meanwhile, light your charcoal barbecue and wait for the coals to burn down until they are covered in a gray ash.

Alternatively, preheat a gas barbecue to medium-high.

3 Once the barbecue is ready, thread the prawns on to skewers, taking care not to knock off the heads.

4 Brush the barbecue grill well with some of the reserved coconut oil and also drizzle some over the prawns, coating each side.

Grill the skewers for 3–4 minutes on each side.

Garnish and Serve.

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