Sandie Richards wrote:
> Hi
> does anyone have a nice flavoursome recipe for a marinade for tiger prawns
> cooked on the BBQ
> with a bit of spice or tangy taste to it please!
> Regards
> Sandie
>
>

I use headless skin on tiger shrimp as we call it here in the states.
Must be a nice size 16-20 or larger. With a paring knife I zip the vein
and split the shell on the back leaving the shell on to hold the marinade.

Arrange 4 to 6 on dual bamboo skewers so they can lay flat on the grill.

Marinade:

2 heaping tablespoons of Mexican Mayonnaise that is made from lime juice.
1 teaspoon of Dijon Mustard.
1/2 teaspoon or so of crushed dried chili tepin (very hot)
1 or 2 fresh squeezed limes.

Mix till thin and marinate in a bag for at least an hour tossing bag
over and over to coat the shrimp.

Grill to medium rare, or until the backs begin to butterfly.