1 Box Cape Point queen prawns. Washed and deveined. Let dry on paper towel. Marinade the prawns in 3 tbsp. Garlic and ginger paste, salt, pepper, 2 tbsp paprika, 2 tsp aromat, 1 tbsp peri peri powder, 2 minced chillies, (increase if you want it stronger ) 2 tsp chilli powder, sprinkle olive oil and juice to 2 lemons. Let marinade for 3 hours in fridge, turning occasionally.
With oven on grill and highest temperature grill for 10 mins or until the prawns pull away from shells. Serve with Nandos peri peri sauce heated up with 1/4 cup fresh cream and lemon wedges.
Tried and tested and Posted by: Gail Haselsteiner