Ingredients
Garlic Bread
- French Baguette (chopped into 16 even chunks about 2-3 inches big)
- 3.7oz-100g Unsalted Butter (soft)
- 3 teaspoons Crushed Garlic
- 1 teaspoon Garlic Powder
- 3 teaspoons Fresh Parsley (finely chopped)
- 4 skewers
Prawn Marinade
- 20 /24 large Raw King Prawns (not from frozen)
- 3 tablespoons Garlic (Crushed)
- 2 tablespoons Olive Oil
- Pinch of Salt
- 2 tablespoons Fresh parsley (finely chopped)
- 2 tablespoons Smoked Paprika
- ½ tablespoon Ground Black Pepper
- 1 tablespoon Cider Vinegar
- 1 tablespoon Lemon Juice
- 1 teaspoon Cayenne Pepper
Method
- To start, the prawns need to marinate for 4 hours. In a small mixing bowl, combine all of the ingredients for the prawn marinade (apart from the prawns) and combine using a spoon
- Add the prawns and give everything a good mix to ensure the prawns are all coated. Cover the bowl with cling-film and pop in the fridge
- Before continuing, if using wooden skewers- fully cover them with water and leave to soak for at least 30 minutes before moving onto the next step.
- Pre-heat oven to 428˚F/220˚C regular oven or 394˚F /200˚C fan assisted oven
- Prepare the garlic bread whilst the oven is heating. Mix the soft butter, garlic powder, crushed garlic and parsley in a small bowl and mix together using a spoon. Add the chunks of bread and give everything a good stir ensuring each piece of bread is fully coated
- Remove the prawns from the fridge and set to one side next to the garlic bread. To assemble your first skewer, pierce the skewer through the middle of a prawn, followed by a chunk of garlic bread followed by a prawn and repeat so each skewer has four pieces of bread and 5/6 prawns on depending how many prawns you have
- Pop onto a roasting rack that has been lightly greased with oil and continue to make the next 3 skewers, following the same process
- Pop the skewers into the pre-heated oven for 6 minutes. Remove from the oven and serve. Enjoy whilst hot