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Lemon Chilli Grilled Prawns
500g raw prawn tails 1 tablespoon sweet chilli sauce 2 cloves garlic, finely minced ½ tsp chopped red chilli finely grated zest of ½ lemon
© Annabel Langbein Media
Mix prawns with chilli sauce, garlic, chilli and lemon rind. Chill until ready to cook (they can be kept up to 12 hours in the fridge). Lightly oil a barbecue hot plate and cook prawns about 2 minutes each side until they turn pink. Eat as they are or serve on Avocado and Snow Pea Salad.
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