Throw another shrimp on the barbie, I mean prawn

Shrimp on the barbie is not actually an Australian saying, it was made up by Paul Hogan for an advertising campaign back in 1984 to entice American’s to our borders.

Now we have spent the last 40 years explaining that we do not actually say shrimp, we call them prawns

Now in saying that, I hope you enjoy these prawns of fury.

As with all my recipes I run through the selection, preparation, seasoning, BBQ set up, times and temps, so you can recreate this recipe at home.

As always, cheers for watching

#BBQ #barbecue #prawn #shrimp #hibachi #weber #schueysbbq



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Main Ingredients:
12 large black tiger prawns


Marinade Ingredients:
Juice of one lime
2 tablespoons of sesame oil
4 cloves of garlic (crushed)
1 teaspoon of grated ginger
1 teaspoon of hot paprika
1 teaspoon of chilli flakes
½ teaspoon of kosher salt
½ teaspoon of garlic powder
¼ teaspoon of black pepper

Garnish Ingredients:
Lime juice (squeezed over cooked skewers)
Fresh Parsley (finely chopped and sprinkled over cooked skewers)








Items Used:
Weber Go Anywhere (hibachi style grill)
Chimney Starter
Heat proof gloves
Lump charcoal
Fire lighters







Feeds: 4 to 6

Style of cooking: Direct grilling

Preparation Time: 40 minutes

Cook Time: 4 minutes

Rest Time: N / A

Cuisine: Australian

Hydration: 1 x beer

Whether it be grilling, smoking, low n slow, how to videos or just your basics of BBQ, my aim is to help you along your BBQ journey. So make sure you have hit the subscribe and bell buttons, that way you can be reminded every time I upload new videos.

With 30 years of experience cooking on barbecues, you are getting my knowledge compacted into small weekly videos. These techniques work and I know this, as it is how I have been cooking on BBQ’s for three decades.

There is so much wrong information out there and my aim with all of my videos is to help you Master Your Grill by sharing my knowledge and experience and passing on actual practices that are tried and tested, not just copied.

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