Aussie Shrimp on the Barbie with Orange Ginger
12 Giant Prawns shelled
1/4 cup Butter
1 cup Orange juice (freshly – squeezed)
2 tablespoons Sherry
1 teaspoon Orange Zest (grated)
2 Green onions – tops and white
1 teaspoon Ginger root – (freshly grated)
Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer.
Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Set half aside.
Dip skewered prawns in the one of the orange sauce dishes and position on oiled grill rack about 4 inches above the coals.
Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through.
Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns.