Paul's [recipe] Corner

1 Kilo large shelled prawns with tails in tact
5 large cloves of garlic mashed with teaspoon of salt
½ cup of olive
2/3 cup of beer – Cascade Spring Fest/Coopers Pale Ale
¼ cup fresh lime juice
3 shallots finely chopped
2 teaspoons each of coriander and cumin seeds, toasted and then crushed
½ cup of fresh coriander coarsely chopped
1 thinly sliced red chillie
Splash of soy to taste

Fresh asparagus spears two per prawn

Rub prawns with garlic and salt mixture and let stand for 1-2 hours. Combine remaining ingredients and add prawns, coat thoroughly and marinate for 6 – 12 hours.

Spear prawns with knife so as to make a hole through just before the tail and coming out before the head end taking care not to slice open the prawn. Push the two spears of asparagus through the hole making sure there is a flower at opposite ends

Return speared prawns to marinade until ready to cook.

Char grill.