Ingredients
Serves Four
- 8 king prawns
- Two mint leaves
- 35ml Bacardi Carta Blanca
- 15g brown sugar
- 70ml lime juice
- Half a cucumber, peeled
- A pinch of salt and pepper
- 4 wooden skewers, soaked in cold water
Cooking instructions
- Mix the Bacardi, brown sugar and lime juice together in a glass bowl.
- Muddle the mint into the bowl.
- Leave for an hour to infuse the flavour and create a marinade.
- Peel off the cucumber skin and cut the cucumber straight down the middle.
- Use a spoon to scoop the out the inside of the cucumber leaving a half-moon shape.
- Chop the cucumber into chunks.
- De-shell the prawns (if this hasn't already been done). Slice straight down the back of each prawn to butterfly them open.
- Assemble the skewers by putting one prawn on followed by a wedge of cucumber, and repeat a couple of times.
To serve
- To cook the prawns, heat a frying pan or wait for a BBQ to be searing hot.
- Generously brush the prawns with the Mojito marinade.
- Continue basting the skewers with marinade as you cook.
- Cook for approximately 2 minutes on each side.
- Enjoy.
Enjoy these Prawn Skewers, delicious sharing platters and Bacardi Cocktails at the Rum Shack this summer. Find out more here.