Barbecued prawn with coriander
There’s nothing easier to barbecue than prawns. They’re even less risky than sausages. They’re so lean, they almost never catch fire and turn pink when they’re done. Their size doesn’t matter much, although bigger prawns look better and take less effort. You can leave the peels on or be nice to your guests and remove them before barbecuing. But don’t de-vein prawns, it’s a waste of time and effort.
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Photo by Men's Health Aug 16, 2011