Cajun prawn kebabs

Recipe for 4

24 tiger prawns
250g butter
2 cloves garlic, smashed and finely sliced
4tsp organic Cajun Ragin' seasoning
125ml sunflower oil
90ml lemon juice

Melt the butter with the garlic and set aside. Heat the oil in another small pan and add the Cajun Ragin' seasoning. Remove from the heat and allow cooling. Add the lemon juice and garlic butter to the Cajun Ragin' oil.

Prepare the prawns, by making a small slit along the back and then removing the black intestinal thread with a skewer, keeping the tail intact, but removing the head if you want.

Thread 3 tiger prawns per skewer. Coat the prawns with the Cajun Ragin' butter.

Cook the prawns over a hot barbecue or under a grill, basting and turning until the shells have turned bright orange - this takes about 5 minutes.