I'm gonna give you the most beautiful recipe for skewered prawns, I'm gonna
wrap them on skewers with smoky bacon, and then in contrast of that we're gonna
do a beautiful salad. Refreshing with watermelon, feta, cucumber, herbs, it's a
really nice combo guys, so let's do it. First up prawns, so what we can do is
just take the heads off first. So I'll take all the heads off like that, really
easy and you can just rattle through it super fast. Then take all the shell off
until the very end bit, lovely. Now I want to show you how to butterfly them, get a
knife and just run that carefully down the back. Don't put pressure in, and then
once you've done that you can get the knife in and take that little vein out.
You have to be a little bit patient but it's really easy to do
and it allows the marinade to get inside the prawns, and make them even more
delicious. Now it's time for the marinade, really simple get a little dish and then
I'm gonna get a lemon and some garlic. I want to use one of these little
fine graters, just to get that lovely yellow lemony zest off. I'll cut this in
half so the lemon juice will really flavour the prawns, and then I've got the
garlic here, now what I like to do is just get like three or four cloves of garlic
skin on, no problem at all. A nice little pinch of salt and a nice little pinch of
pepper, and then just give it a nice little bash and the skins will come off
like that, you just get rid of that. Just smash up that garlic to a paste and then
choose a herb it could be parsley, it could be fennel, it could be mint, whatever
you want, basil and just tear that in there and we'll smash that in too.
So once you've brushed it all up take it out, put it into the little dish, pour
over just a little bit of olive oil. That is a lovely marinade sort of ready to
kiss those prawns, and because we've prepared them with such a lot of love
that's going to get right in to all those little cuts you made, and you can let those marinade for
about half an hour, but really just move it around so all that garlic and parsley
gets everywhere. Then what I want to do is get myself a nice skewer, and I've got
some smoky bacon. Take a little bit of smoked bacon or pancetta, put that on the
end of our skewer, then get your prawn and you can almost put like two little
bits like that, and then you can put a pancetta back and then you put the prawn.
So like you can just whack it on that's the truth of it, but I quite like weaving
on, the bacons going to protect the prawns from the brutal heat of the
barbecue, kind of looks cool as well, look at that man. Just make sure it's not too
compacted, you want to let everything breathe not be too squashed in because
that will stop the heat, we just have a little wipe down. So look, let me get ahead of
the game with the salad, we're gonna do a watermelon and feta salad, let's cut
these up, look at the colour, and then once I've done that I'm just gonna cut the
outside off and then we'll do the next one like that. So once you've got your
peeled watermelon, we're just gonna do lovely little sort of one centimetre
slightly over slices, one and a half centimetres. I want to simply slice these
slices across one centimetre, and then turn it the other way. I kind of want to
make it quite graphic and sort of like little mouth size chunks, so we're gonna
use lemon again and then into that some nice cold-pressed extra virgin olive oil.
To the party just before we get going, I'll add some finely sliced red chilli.
So add as much as you like and then pick a herb, anything that you can chew and
eat nicely goes in, just that fresh fragrant kind of irony hit is gonna be
good. I'm just gonna take half a red onion and we'll just now mix it in to
the rest of the herb leaves, that lovely watermelon goes in. So let's put the
skewers on now, these will take about five or six minutes depending on the
heat here, now let's get on to the next bit of our salad. I've got these
beautiful slices of feta, I'll cut it into little slices, here we go look at
the colours, and then cucumber. So again a centimetre slice, so now just take a
little time and pride in tossing this around, right let's go and have a look at
these little skewers, oh come on look at that! You know you want it to be golden
and crisp, when the bacon is crisp the prawns are done, and we've had three
minutes on each side, come on man. Absolutely beautiful, and I just serve
it pretty much like that, on the top, gorgeous, and look at this point in the
story you just have to grab that and just pull it straight off. So look at that!
Let's have a try, yes delicious, and then of course you've got the salad, mmm.
Full of life, so there you go guys next time you do a barbecue, maybe have a
go at this, the most incredible prawn kebabs.