Marinated Prawn and Mango Kebabs


Serves 4

2 mangoes
20 large raw prawns (shrimp), peeled with tails in tact
1 tablespoon honey
2 tablespoons orange juice
2 tablespoons salt reduced soy sauce
2 tablespoons finely diced fresh coriander
few drops Tabasco or chili, optional

Method
Dice the mango into large chunks and thread alternately with the prawns onto metal or bamboo kebabs.  If you use bamboo, soak in water for 15 minutes first to prevent burning.  Lay kebabs in a shallow dish.  Mix together the honey, juice, soy sauce, coriander and Tabasco and pour over the kebabs.  Refrigerate for 30 minutes to an hour.  Preheat barbecue and grill kebabs for 1-2 minutes each side or until just cooked.

Serve with crusty bread or barbecued potatoes and salad.

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