Griddled prawns with chilli cocktail sauce

  • 2/3 to 3/4 cup chilli sauce
  • 2 tbsps prepared horseradish
  • 2 tbsps lemon juice, about 1/2 lemon
  • 1 tbsp hot sauce
  • 2 tsps Worcestershire sauce
  • 1 tsp celery seed, 1/3 palmful
  • 1 rib celery from heart with leafy tops, finely chopped
  • Coarsely ground black pepper
  • 16 jumbo prawns, peeled, deveined
  • 2 tbsps extra-virgin olive oil
  • Salt
  • 1 tsp smoked sweet paprika
  • A small handful parsley, finely chopped
1) Combine the first seven ingredients in a bowl and season with pepper, to taste. Refrigerate until ready to use.

2) Heat a griddle pan or griddle to medium high.

3) Dress the prawns with extra-virgin olive oil, salt and pepper, to taste, and smoked paprika. Skewer the prawns onto metal skewers, to make it easier to them, and griddle until the prawns are opaque and firm, about 7 to 8 minutes.

Pile the prawns onto a serving platter and drizzle with the sauce or place the sauce at the table.

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