2 tbsp butter or olive oil

500g raw peeled, deveined prawns

1 tbsp chopped parsley

1 tbsp minced garlic

1 tsp minced ginger

sea salt to taste

Melt the butter or warm the olive oil on your hot barbecue grill plate or frypan.

Toss in prawns, parsley, garlic, ginger and a pinch of sea salt.  Toss well in the butter or oil until the prawns change colour all over.  To serve straight from the barbecue, cook on each side a further 2 minutes, then dig in.  To serve at the table, remember that the hot prawns will continue cooking while you serve, take to the table, and get everyone seated, so as soon as their colour changes all over give them another minute on each side then remove from the heat to avoid them overcooking.

This recipe is extremely versatile and can provide you with a myriad of exciting variations, using many of the spices available straight from your supermarket shelf.  Try experimenting with the following tasty flavours by adding a teaspoon of your favourite to the above recipe:

          Lemon pepper mix

          Moroccan spice mix

          Cajun spice mix (a little spicier and more peppery than the creole mix)

          Piri piri spice mix (more spicy again)

Try experimenting with different herbs

     - basil, coriander or tarragon are all a great match

And, of course, you could try adding a little of ANY of Voodoo Moon's Fabulous Condiments - my personal favourites are MANGO MOJO or ETERNAL DAMNATION

          Or just keep it simple with a squeeze of fresh lemon juice