Garlic & mustard grilled prawns

1. Combine the olive oil, lemon juice, onion, garlic, parsley, mustard powder and salt in a bowl and mix thoroughly. Add the prawns and turn to coat well with the mixture. Cover the bowl with cling film and refrigerate for 5-6 hours.

2. Soak long bamboo skewers in cold water for 30 minutes (the skewers must be thoroughly wet or they can catch fire!). Take the prawns and thread them evenly onto the wet skewers. Reserve the marinade.

3. Grill the prawns under a preheated grill at a medium heat, basting once with the reserved marinade, and turning once until they change colour and are evenly cooked.