Peel and de-vein prawns, leaving tails on as these are great to hold on too when eating
Stick about 5 or 6 onto a skewer like in picture attached, then drizzle with a little olive oil before generously sprinkling our Zesty salt - or spice it up with our Chilli salt blend.
Grill prawns over a gas or charcoal barbecue on high heat (230°C-260°C) for about 2 minutes each side. It's best to take them off BBQ when slightly under-done, as they will continue cooking for a bit while resting. You don't want prawns over-cooked as they become tough.
