Ingredients: 750 gm uncooked large prawns (shrimp) 1/2 cup olive oil 2 tablespoons white wine vinegar 2 cloves garlic, crushed 2 tablespoons fresh oregano, chopped 8 bacon rashers
Directions:1. Peel the prawns, leaving the tails intact. Remove the back vein. Combine the oil, vinegar, garlic, and oregano in a bowl. Add the prawns. Cover and refrigerate for at least an hour, but preferably overnight. Drain. 2. Cut each of the bacon rashers into 3 pieces. Wrap a piece of bacon around each prawn and secure with toothpicks. 3. Cook under a preheated grill for about 5 minutes, or until the bacon is browned and the prawns cooked through. Turn them occasionally during cooking. |