Prawn bruschetta skewers

• cooked large prawn↗200g g

  (you want about 16), defrosted if frozen

• ¼ ciabatta

  focaccia or a baguette loaf, cut into cubes

• olive oil↗1 tbsp tbsp
• garlic clove↗1

  finely sliced

• lemon↗1

  halved

• handful parsley↗

  leaves, roughly chopped

• skewers8

Step-by-step instructions

1. 1

   If using wooden skewers, soak them in water for 1 hr before using. If the skewers are really long, use kitchen scissors to halve. On each skewer, thread the tail of the prawn, then a cube of bread, then the top of the prawn so the prawn loops the bread. If the prawns aren’t big enough, just alternate prawns and bread, so each skewer has 2 of each. Drizzle with olive oil and scatter with garlic. The skewers can now be kept in the fridge for several hrs.

2. 2

   Cook over the hot coals until the bread is toasted. While still on the barbecue, squeeze over the lemon. Then remove, season, drizzle with a bit more oil and scatter with parsley. Arrange on a plate or in a small jar sticking up, with a glass of something light, cold and very fizzy.