400g raw King Prawns, peeled, deveined and tail intact
4 crushed gloves of garlic
1 large red onion
1 large capsicum
Fogdog Subtle Seafood Seasoning
Place the garlic, oil and lime juice in a large non-metallic bowl and whisk until well combined. Add the prawns and toss to coat evenly. Cover and refrigerate for 15 minutes.
Cube the onion and capsicum for the skewers.
Remove prawns from marinade and thread onto metal or bamboo skewers. Skewering prawn, capsicum and onion. Liberally sprinkle with Fogdog Subtle Seafood Seasoning, both sides.
Heat a barbecue grill plate to high. Grill the skewers for 2 minutes each side or until prawns are cooked through and golden. Serve skewers with lime wedges and ready-made aioli or mayonnaise and salad.