for 4 servings
- 5 tablespoons
- ⅔ cup
fish stock (from a jar)
- 2 cloves
garlic (finely chopped)
small, red chile pepper (very finely chopped)
scallion (sliced into fine rings)
- ½ bunch
Cilantro (or alternatively parsley), leaves roughly chopped
peeled shrimp (tail left intact)
Mix together the oil, fish stock, garlic, chilli, spring onion, coriander, salt and ground black pepper to make a marinade. Season to taste with a little lemon juice.
Put the prawns in the marinade and leave to infuse for around 30 minutes.
Put four prawns on eack skewer and grill on the hot barbecue for 4-5 minutes, turning and brushing repeatedly with the marinade.
Serve drizzled with the remaining lemon juice and with the rest of the marinade. Serve with chunks of fresh baguette.