• Prawns (in the Shell)
  • Metal Skewers


Salsa Verde

  • Herbs (Mint, Parsley, Coriander) 1/2 Cup
  • 1 x Lemon (juice)
  • 1 x Lime (juice)
  • Olive Oil
  • Salt



  • Start by leaving the prawns on the skewer, all the flavour in a prawn is in the shell.
  • Fold over the prawn, find the 3rd little join and skewer in there and come out through the head.
  • Aim for 3 – 4 prawns per skewer.
  • Cook these until they are browned on the outside and cooked inside about 3 minutes each side.
  • Use the grill plate and a medium heat on your OzPig. Baste them in oil before turning.
  • Rest prawns on warming plate


Salsa Verde

  • Dice up the mint, parsley and coriander until you have about 1/2 a cup of herbs.
  • Add in the juice of one lemon and one lime, then add olive oil in 3:1 ratio. So if there is 3 tablespoons of citrus, go for 9 tablespoons of olive oil.
  • Add a good pinch of salt.
  • Serve and watch the crowds come in, oh and make sure you have a beer in hand.

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