Remove the prawn heads and veins. To remove the veins, place the prawn stomach side down and cut through the back of prawn and butterfly open. Remove the vein and tract and flatten the prawn. Mix all the marinade ingredients in a bowl and dribble over the prepared prawns. Leave for 30 minutes before grilling. Cook the prawns on a hot grill, turning them until the flesh changes colour. Garnish with lemon wedges and chopped parsley. DISCLAIMER? Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/
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|Serving Size: 1 Serving (147g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 64 (74%)|
|Amt Per Serving||% DV|
|Total Fat 7.1g||9 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 4.9g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0mg||0 %|
|Sodium 3.6mg||0 %|
|Potassium 185.8mg||5 %|
|Total Carbohydrate 13.6g||4 %|
|Dietary Fiber 5.2g||21 %|
|Sugars, other 8.4g|
|Protein 1.4g||2 %|
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Calories per serving: 87
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