12 - 16 Dublin Bay prawns
1 large green pepper
a little oil
1 large green pepper
a little oil
to baste
3-4 tablespoons olive oil
2 tablespoons lemon juice
salt and freshly ground black pepper
2 tablespoons lemon juice
salt and freshly ground black pepper
method
1. Wash the prawns under cold running water and dry on absorbent kitchen paper.
2. Cut the green pepper into large chunks, removing the seeds and pith first.
3. Cut the lemons into wedges. Use the oil to grease lightly four skewers and thread the prawns on to them,
4. alternating with the pepper and lemon wedges. Combine the olive oil, lemon juice and seasoning to taste and use to baste the prawns as they grill/broil over the barbecue for 10 to 15 minutes.
2. Cut the green pepper into large chunks, removing the seeds and pith first.
3. Cut the lemons into wedges. Use the oil to grease lightly four skewers and thread the prawns on to them,
4. alternating with the pepper and lemon wedges. Combine the olive oil, lemon juice and seasoning to taste and use to baste the prawns as they grill/broil over the barbecue for 10 to 15 minutes.
serving amount
serves 4
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