Ingredients:

• 21 large green prawns, peeled leaving tail intact, deveined
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp Cayene Pepper
• 1 tsp garlic, fine grated
• 1 tsp fresh ginger, fine grated
• ½ tbsp. black pepper
• ½ tsp. chopped dried chilies
• ½ tbsp. chopped coriander leaves
• 14 pieces/1 inch cut fresh pineapple
• Whole egg mayonnaise and Buderim Ginger Sweet Ginger Sauce
• Lemon wedges, to serve

Method:

1. Combine the prawns, lemon juice, olive oil, cayenne pepper, garlic, ginger, pepper and dried chilies in a large bowl. Toss to combine.
2. Preheat a barbecue grill or chargrill on medium-high heat. Thread the prawns and pineapple evenly along 7 bamboo skewers (3 prawns with 2 pineapple pieces per skewer).
3. Cook kebabs for 2-3 minutes each side or until prawns change colour and curl. Transfer to a serving platter.
4. Sprinkle with coriander and serve with whole egg mayonnaise with sweet ginger sauce on the top plus lemon wedges.