• 2 lb. Dine Well Freshwater Prawns
• 1 cup hot & spicy Thai sauce
• 1/2 cup Ketchup
• 1/2 cup Honey
• Juice of two limes
• 2 tsp. Crushed red chili pepper
• 1 tbsp. Chopped fresh cilantro
• Salt and pepper to taste
• 6-10 Bamboo or metal skewers
  8 inches long

Thaw and drain prawns according to package instructions. Peel and devein prawns. Set aside.

In a bowl, whisk together the Thai sauce, ketchup, honey, lime juice, red chili and cilantro. Season to taste with salt and pepper. Divide sauce into two equal amounts, about 1 cup each.

Preheat grill to medium high. Toss prawns with ½ of the sauce, coating them well. Thread prawns onto skewers (6-10 per skewer depending upon size).

Grill prawns over medium high heat for just 2 to 3 minutes per side, until they are opaque and barely firm to the touch. Do not overcook!

Serve immediately with reserved 1 cup of sauce; sauce can be served heated or cold.
Serves 6-8.

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