GRILLED PRAWN SKEWERS WITH PISTACHIO DUKKAH
{ WE SUMMER FAST APPROACHING THIS DISH IS SURE TO MAKE PACK A PUNCH OF FLAVOUR TO YOUR NEXT MEAL TIME. }
{ INGREDIENTS }
1 kg green prawns (approx 30), tails intact and deveined
80g Table of Plenty Pistachio Dukkah
2 tbsp fresh coriander, chopped
fresh lime juice and lime wedges, for serving
sea salt, to taste
olive oil spray
{ METHOD }
Combine fresh chopped coriander and Table of Plenty Pistachio Dukkah in a bowl. Add green prawns, a squeeze of lime juice and toss until prawns are coated.
Preheat a barbecue grill or char grill on medium. Thread the prawns, tail-end first, onto bamboo skewers, two per skewer. Place in a single layer on a tray. Sprinkle more Table of Plenty Lemon Herb Dukkah on top, season with sea salt and spray with olive oil.
Cook on the grill for 3-4 minutes, turning the prawns until they change colour. Transfer to a serving platter. Garnish with lime wedges.

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