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Ingredients
- 12 x Giant Prawns, shelled and deveined (heads and tails intact)
- 1/4 c. Butter
- 1 c. Orange juice (freshly squeezed)
- 2 Tbsp. Sherry
- 1 tsp Orange Zest (grated)
- 2 x Green onions, tops and white (chopped)
- 1 tsp Ginger root (freshly grated)
Directions
- Soak a dozen long wooden skewers in water for 30 min. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, till butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 min. Turn the prawn over and baste again, cooking for another 2 min. Smaller prawn will be done at this point, but continue basting and turning larger prawn till they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 61g | |
| Recipe makes 6 servings | |
| Calories 96 | |
| Calories from Fat 68 | 71% |
| Total Fat 7.77g | 10% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 56mg | 2% |
| Potassium 105mg | 3% |
| Total Carbs 5.44g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 3.99g | 3% |
| Protein 0.48g | 1% |
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