Anononymous 7-29-05

12 Giant Prawns, shelled and heads and tails intact

1/4 cup Butter

1 cup Orange juice (freshly, squeezed)

2 tablespoons Sherry

1 teaspoon Orange Zest (grated)

2 each Green onions, tops and white

1 teaspoon Ginger root, (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to

a skewer. Combine all ingredients in saucepan and cook over medium

to low heat, stirring, until butter is completely melted. Dip

skewered prawns in the orange sauce and position on oiled grill rack

about 4 inches above the coals. Baste liberally with sauce and grill

for 2 minutes. Turn the prawn over and baste again, cooking for

another 2 minutes. Smaller prawn will be done at this point, but

continue basting and turning larger prawn until they are pink and

cooked through. Remove from heat immediately when done, as they will

get tough if overcooked. Use any remaining sauce for a dip for the

prawns.