Grilled Crevette & Pineapple Skewers
Summer on a skewer! We find shell-on prawns stay juiciest, but by all means try it with shelled prawns if preferred. Serves 4.
Method
Light your barbecue, if using, and allow it to reach cooking temperature. To make the marinade, whisk together the coconut milk, sweet chilli sauce, lime zest and juice, chopped chilli and soy sauce. Put the crevettes in a deep dish and pour the sauce over them, then cover and leave in the fridge to marinate for at least 30 minutes (you can leave them overnight if you’d like to prep ahead).
To cook, either check your barbecue is up to temperature or preheat your oven grill to high. Drain the crevettes and have your pineapple chunks ready, then build the skewers by threading them with crevettes and pineapple chunks in alternating patterns on each skewer. Continue until you’ve used everything up. Next, put the skewers on to the barbecue or under the grill and cook for three minutes per side, until the pineapple is lightly caramelised and the crevettes are pink and cooked through. Transfer the cooked skewers to a serving platter and let them rest for a few minutes before serving.
