Sweet Chilli Prawns
30 cooked peeled large prawns (jumbo shrimp)
125ml/4fl oz/½ cup sweet chilli sauce
grated zest and juice of 1 lime
4 tbsp chopped fresh coriander (cilantro)
3 courgettes (zucchini), trimmed
30 baby cherry tomatoes
1 Put the prawns, 2 tbsp chilli sauce, the lime zest and juice and the coriander in a bowl. Mix together to coat the prawns, then cover the bowl and chill in the refrigerator overnight.
2 Use a potato peeler to pare along the length of the courgettes to make 30 long thin strips.
3 Thread each courgette strip on to a cocktail stick (toothpick) in a concertina shape, then add a prawn and a cherry tomato. Cover and chill in the refrigerator until required.
4 Put the remaining chilli sauce in a small bowl. Arrange the prawn skewers on a serving plate and serve with the chilli sauce for dipping.