Aussies, BBQs and Prawns are synonymous with Summer down under and why not, they're bloody good!
I adore prawns on the barbecue, I'm hellishly jealous of the prawns, Moreton Bay bugs and luscious mangoes Australia grows. This is my hat tip to our neighbours across the ditch.

• BBQ Chili Mango Prawns
•  
• 16 raw green prawns, tails intact
• 2 mangoes, cubed
• 1 red chili, finely chopped
• 2 tablespoons of honey
• juice and zest of 2 limes
• sea salt and freshly ground pepper
• fresh coriander leaves, chopped
• bamboo skewers

1. Soak 8 bamboo skewers in water for several hours to prevent them burning on the grill.
2. Combine the chopped chili, honey, lime juice and salt and pepper in a medium sized bowl.
3. Add the prawns and carefully move them around to cover and soak up the marinade.
4. Cover and refrigerate for 20 minutes.
5. Preheat your barbecue or grill to a medium-high heat.
6. Thread 2 prawns onto each skewer alternating with pieces of mango.
7. Grill the skewers for 2 to 3 minutes each side, until orange, cooked through and ever so slightly charred.
8. Sprinkle with chopped coriander leaves and serve immediately.
9. Makes 8