Garlic, prawn & pancetta skewers
- 1 clove garlic, crushed
- 10g flat-leaf parsley, finely chopped
- 1tbsp rapeseed oil
- Zest and juice ½ lemon
- 12 slices Extra Special Dry Cured Oak Smoked Pancetta, cut into strips
- 2 x 200g packs Extra Special Jumbo King Prawns Raw & Hand Peeled, thawed
- 4tbsp Asda Garlic Mayonnaise (optional)
Soak 12 bamboo skewers in cold water for at least 30 mins to stop them burning. Preheat the barbecue or grill to high.
Mix the garlic, parsley, oil and lemon zest and juice in a bowl. Add the prawns and toss until evenly coated.
Wrap a strip of pancetta around each prawn – leave the ends visible. Thread onto the skewers.
Barbecue, or grill, for 3-4 mins on each side, until the prawns are cooked and the pancetta is crisp.
Serve 2 prawn skewers per person with the garlic mayonnaise, if using.