1kg large prawns, shelled
2 tsp grated ginger
¾ cup Olivado Extra Virgin Avocado Oil
2 tbsp honey
Juice of a lemon
1/3 cup soy sauce
3 garlic cloves, crushed and minced
1 tsp ground marjoram
Mix the avocado oil, lemon juice, ginger, soy sauce, garlic, honey and marjoram in a bowl, then add in the prawns and stir thoroughly. Cover and refrigerate for 24 hours, turning the prawns occasionally.
To prepare for cooking, soak wooden skewers in cold water and thread on the prawns. Grill on a rack over a barbecue flame or in an oven grill, brushing occasionally with avocado oil. Cook the prawns until they become opaque, turning frequently. To serve, garnish with lemon slices and marjoram sprigs. Ideal with a salad.