I'm gonna give you the most beautiful recipe for skewered prawns, I'm gonna
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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
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
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
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
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
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
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
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.
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.
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
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
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
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
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
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
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
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
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
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
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
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
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
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!
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.
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
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.
go at this, the most incredible prawn kebabs.