This fragrant tangy marinade works great with seafood, veggies, tofu, chicken, and meat. It’s sure to please at your summer BBQs and parties. You can serve the prawns on skewers or take them off the skewers and serve them on top of a salad. Pour a little of the remaining marinade over the salad as a dressing. These are great served warm or chilled, which is great because you can make them the day before if serving chilled for easy entertaining on the day.

Chef Kate’s TIP:  You choose how many prawns and the size you like. I have used medium/large wild caught prawns and 3 – 4 to a skewer works well. Serve 1 – 2 skewers per person. For the fresh herbs, I like using a mixture of parsley, coriander, and mint I like the colour and freshness they add to the dish.

NOTE: This recipe makes approx. 1¼ cups marinade and will keep in the refrigerator for up to 1 week. I suggest pouring only some of the marinade in the bowl with the prawns to coat them and reserving the rest for serving with the prawns and making the sauce.