Piri-piri prawns

• sunflower oil↗4 tbsp tbsp
• garlic cloves↗4

  crushed

• red chillies↗2

  deseeded and finely chopped

• sea salt↗¼ tsp tsp
• paprika↗½ tsp tsp
• large fresh prawns↗18

  in their shells (with the heads on if possible)

• mint↗

  relish (see 'Goes well with)

Step-by-step instructions

1. 1

   Mix the oil with the garlic, chilli, salt and paprika, then toss in the prawns. Marinate the prawns in the fridge for up to 1 day.

2. 2

   TO BARBECUE: Cook the prawns singly or thread 3 onto skewers to make portions. Barbecue for just a few mins each side until they turn from grey to pink. Serve with the mint relish (just tiny pots per portion), warm finger bowls with lime slices, napkins, and a bowl for the shells.