Prawns with lemon, chill, garlic and feta

Serves 4 (3 skewers each)

12 long wooden skewers, soaked in water for 30 mins
36 large tiger prawns, uncooked with heads removed
2 cloves garlic, peeled and crushed
1 large chilli, de-seeded and finely chopped
4 tbsp olive oil
Zest and juice of 2 lemons
1 small bunch flat-leaf parsley
150g Greek feta, crumbled

Step 1) Remove the shells from the prawns but leave the tails intact.

Step 2) Mix the garlic, chilli, olive oil, lemon zest and juice, and half the parsley. Mix well and reserve half the mixture for the dressing. Put the remaining half of the marinade in a bowl with the prawns. Mix well, cover and put in the fridge for one hour.

Step 3) Thread three prawns on to each skewer and cook on a hot barbecue for 5 minutes on each side until the prawns turn pink. Pour over the reserved marinade and scatter over the feta and remaining parsley. Serve with a green salad and lots of crusty bread.

Recipe by Clare Ferguson 

Looking for more delicious recipes? Why not try Homes & Gardens' simple scrambled eggs with piquillos and chillies, or for dessert, a mouth-watering apricot and plum strata? 

Chosen by Homes & Gardens