for 4 person

To marinate

1 tsp	olive oil
1	organic lemon, use grated zest only
1 tbsp	tequila
2 tbsp	beer
1	red chilli, deseeded, finely chopped
24	peeled raw prawn tails (organic)
4	long wooden skewers
4	spring onions, halved lengthwise

To grill

½ tsp	sea salt
½ bunch	coriander, roughly torn
2 tbsp	salted peanuts, coarsely chopped
1 tbsp	olive oil

How it's done

To marinate

Combine the oil, lemon zest, tequila, beer and chilli. Thread the prawns onto the skewers, brush with a little marinade. Brush the spring onions with the remaining marinade, cover both and marinate for approx. 20 mins.

To grill

Charcoal/gas/electric grill: Cover the skewered prawns and spring onions and grill for approx. 3 mins. on each side over/on a very high heat (approx. 250 °C, season. Scatter the coriander and peanuts over the top, drizzle with olive oil.

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