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Honey Sriracha Prawn Skewers

pieces

minutes

minutes

600 g large (16 to 20 count) green prawns, peeled & deveined, tails on
1 x 40 g sachet McCormick Grill Mates Honey Sriracha Style Dry Marinade
16 shishito (long, sweet green peppers) OR substitute 2 x green capsicum, large diced
2 cups fresh pineapple pieces, 2 ½cm
8 x 25cm bamboo skewers, water soaked

Place prawns in large resealable plastic bag. Add marinade, then toss to coat, marinate in refrigerator for 15 minutes.
Remove prawns from marinade. Discard any remaining liquid. Thread marinated prawns, green capsicum and pineapple alternatively onto skewers.
Grill prawn skewers over a medium heat 2 to 3 minutes per side or just until prawns turn pink.

Shishito peppers are slender and wrinkly with thin-skins and a bright green colour. Slightly sweet in taste with a delicate texture.

½ a fresh pineapple, peeled, cored and chopped is approximately 2 cups of fresh pineapple pieces

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