Prawns (in the Shell)
Metal Skewers

Salsa Verde
Herbs (Mint, Parsley, Coriander) 1/2 Cup
1 x Lemon (juice)
1 x Lime (juice)
Olive Oil


Start by leaving the prawns on the skewer, all the flavour in a prawn is in the shell.
Fold over the prawn, find the 3rd little join and skewer in there and come out through the head.
Aim for 3 – 4 prawns per skewer.
Cook these until they are browned on the outside and cooked inside about 3 minutes each side.
Use the grill plate and a medium heat on your OzPig. Baste them in oil before turning.
Rest prawns on warming plate

Salsa Verde
Dice up the mint, parsley and coriander until you have about 1/2 a cup of herbs.
Add in the juice of one lemon and one lime, then add olive oil in 3:1 ratio. So if there is 3 tablespoons of citrus, go for 9 tablespoons of olive oil. Add a good pinch of salt.

Serve and watch the crowds come in, oh and make sure you have a beer in hand.