Recipe - Grilled Pineapple With Cajeta

FOR PRAWNS
12 lg Prawns, more or less
2 teaspoon Lemon juice
6 Cloves of garlic
Seasoning salt
Piri piri sauce to taste

Clean the prawns and take the 'vein' out.Make a paste with the ingredients
and press the paste into the slit along the back of the prawn where the
'vein' was.Allow the prawns to marinate for a couple of hours and then
grill over medium hot coals.Brush with excess marinade while grilling.Serve
with green salad and garlic butter.

For Steak: I tend to use a milder form of the above marinade and allow to
marinade over night and then use the neat sauce on the cooked steak.Usually
with a little raw garlic in my case to keep the vampires at bay ;)

Posted to bbqdigest V4 #35

Date: Wed, 06 Nov 96 20:50:00 GMT

From: Brian_Cox@spire.hds.co.uk