Peri Peri Prawns with Peppadew® Hot Sweet Piquanté Peppers

14 Peppadew® Hot Sweet Piquanté Peppers, drained

3 garlic cloves

4 tbsp olive oil

2 tbsp lemon juice

2 tbsp hot sweet peri peri sauce

4 tbsp chopped parsley

24 tiger prawns, thawed and well drained if frozen

Lime wedges to serve

1. Blitz 10 of the Peppadew® peppers with the garlic, olive oil, lemon juice and peri peri sauce in a blender until smooth. Scrape into a shallow, non-metallic dish that will hold all the prawns in a single layer. 

2. Chop the remaining peppers and mix them with the parsley. Set aside.

3. Prepare the prawns by cutting down the back of each one and remove any nasty bits.

4. Rinse the prawns again, add them to the peri peri mixture, cover and set aside for 20 minutes or longer.

5. Heat a skillet on the barbecue over medium heat. Lift the prawns out of the marinade and spread them evenly on the skillet. Sizzle for about 2 minutes a side or until the prawns turn evenly pink. 

6. Sprinkle with the parsley and pepper mixture and serve with lemon wedges.