Barbecued Garlic Crevettes

To make the marinade, whisk together the oil, white wine vinegar, garlic and parsley, then season to taste with the salt and pepper. Pour the marinade into a shallow dish. Rinse the prepared Crevettes and then gently pat them dry. Add them to the marinade, gently turning them to ensure they are well coated in the mixture, then cover the dish with clingfilm and refrigerate for at least an hour before you plan to serve them. If you are using wooden skewers, now is a good time to put them in some water for a pre-barbecue soak.

As a general rule, it’s a good idea to light a charcoal barbecue 30 minutes before you want to start cooking, so that the charcoal has time to reach the right temperature; the barbecue is ready for cooking when the coals are coated in white or grey ash. When the Crevettes have had their marinating time, thread them on to a skewer, a couple at a time, and put them on the barbecue grill.

Turn them regularly to ensure even cooking, and use any leftover marinade to baste (though don’t be tempted to use it as a sauce for the cooked Crevettes). When the prawns are pink and cooked right through, serve them with lemon wedges and some good crusty bread to mop up the juices.