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
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.