BBQ Bacon Wrapped Prawn Kebabs

A chance to combine several of my favourite things, BBQing, bacon & prawns.

This was inspired by my new Weber cookbook, but that included Monterey Jack Cheese and Jalenpeños, neither of which I had, so this is my version.

Ingredients
10 Raw King Prawns
2 Raw Giant Prawns
12 Rashers good quality bacon from butcher
1 Red Pepper
Freshly Ground Pink Peppercorns
Extra Virgin Olive Oil for brushing

Salad Garnish
Chopped Rocket
1 Shallot chopped finely
6 Cherry Tomaotes

Method
Start by peeling the prawns, leaving the tails on (makes eating them easier)

Deseed the red pepper, and cut in 2.5cm (1″ chunks).

Because the prawns will cook faster on the BBQ than the bacon, pre-cook the bacon in the microwave for 2-3 minutes then pat dry.

Make your kebabs by wrapping a prawn in a rasher of bacon then threading it onto a BBQ skewer (if you use wooden skewers, make sure you soak them in water for at least 30 minutes before BBQing otherwise they are likely to catch fire).

Alternate your bacon wrapped prawns with a square of red pepper. When your skewers are ready, give them a brush with the Extra Virgin olive oil, and sprinkle with the crushed pink peppercorns.

Heat your BBQ for medium 350°F (176°C) to 450°F (232°C) direct heat.

Put your kebabs onto the BBQ grates and close the lid.

BBQ then for 6-8 minutes, turning half way through.
Your prawns are done when they are pink on the outside and the centre is opaque.

I served the kebabs with a salad garnish of Rocket, Shallot & Cherry Tomato.

Enjoy