Barbecued Chermoula Prawns
Serves 6
1kg raw medium prawns
3tsp hot paprika
2tsp ground cumin
30g parsley
15g coriander
100ml lemon juice
125ml olive oil
salt & pepper
1. Peel and de-vein prawns, leaving the tails intact and place in a large bowl. Dry fry paprika & cumin in a hot frying pan for 1 minute or until fragrant. Remove from the heat and process with parsley, coriander, lemon juice & olive oil. Season with salt and pepper and pour over prawns. Cover and refrigerate for 10 minutes.
2. Meanwhile, heat barbecue to high. Cook prawns for 3-4 minutes, or until cooked through, turning and brushing with extra marinade while cooking. Be careful not to overcook them.
(Source: Bbq food, Murdoch Books, 2003)
