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.