BBQ'd prawns marinated in Pernod liquior served as an Entree
Nice Tasty entre... Pernod Prawns - Quantity of large green Prawns shelled and deveined..Tails can be left on but becareful not to burn them when cooking.
Soak prawns in Pernod ( an aniseed liquior) for at least an hour- o/night would be fantastic if u have the time, a little crushed garlic mixed through whilst soaking can be added - your choise.
- heat bbq and use the slotted section if u have one not essential.
Cook very quickly but ensure they cook right through, maybe 1 - 2 mins both sides depending on heat of bbq.
Take them off and serve srraight away with a little salad or as a Special whilst the bbq is still on slice some almost ripe Avocados 1/4 - 1/2 inch thick and bbq them with a little of the Perdod mix that you haven't discarded. If you dont like that idea just use the mix drizzled over the prawns or a tiny amount of Balsamic vinegar. ENJOY.
The prep time listed here is very mininmum it is basically for peeling and soaking the prawns as a last minute tought. As mentioned earlier if you have the time do them as early as poss. even o/night. Then all you have the next day is your minimal cooking time.
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