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Jack Daniel’s sticky chilli prawns

These succulent chilli prawns are a perfect addition to any barbecue - sticky, sweet and sumptuous!

Ingredients

12 wooden skewers 36 raw king prawns, heads removed, shelled and deveined Juice of 2 limes	Marinade: 3 tablespoons clear honey 5 tablespoons dark soy sauce 1 tablespoon Jack Daniel's Hot Chilli BBQ sauce 2 tablespoons olive oil

Method

Place 12 wooden skewers in cold water and leave them to soak for 30 minutes.

Place the prawns into a non-metallic dish and drizzle over the lime juice.

Stir well, so they are evenly coated, and leave for 5 minutes to allow the flavour to infuse.

Mix together the honey, soy sauce, hot chilli sauce and olive oil, and pour over the prawns.

Stir the mixture well so the prawns are nicely coated in the marinade. Remove the prawns and discard the marinade.

Remove the skewers from the water and pat dry. Thread the prawns onto the skewers, leaving space between them, and brush with oil.

Barbecue the skewers over direct medium heat for 4 to 7 minutes until the prawns turn pink (the exact time depends on the size of the prawns), turning once halfway through, until they are cooked through.

Thanks to Weber.eu