Garlic Honey Chilli Lime Prawns

Garlic Honey Chilli Lime Prawns

Recipe courtesy of Chef Jimmy Boswell

Serves: 4 people



  • 3 garlic cloves, finely chopped
  • 1 long red chilli, seeded and finely chopped
  • 1 long green chilli, seeded and finely chopped
  • 2 tbsp The Village Press Lemon Infused olive oil
  • 1 tbsp honey
  • 2 tsp lime juice
  • Sea salt and fresh ground black pepper to season
  • 16 raw king prawns, shells left on
  • Bamboo skewers, soaked in cold water for 2 hours
  • Lime wedges, to serve



  1. Place the garlic, honey, chilli, oil, lime juice, salt and pepper in a large non-metallic bowl and whisk until well combined.
  2. Add the prawns and toss to coat evenly. Cover and refrigerate for 15-30 minutes.
  3. Heat a barbecue grill plate to high. Remove prawns from marinade and thread 4 onto  bamboo skewers.
  4. I use 2 skewers to ensure that the prawns can cook evenly on the grill plate and are easier to handle.
  5. Grill prawn skewers for 2 minutes each side or until prawns are cooked through and golden.
  6. Serve skewers with lime wedges and seasonal fresh salad of choice.