Recipe courtesy of Jill Richardson
- 500g green prawns
- 100g thinly sliced prosciutto
- Caramelised Balsamic with Lemon Myrtle for drizzling
- 1 Tbsp Macadamia oil
- Lemon juice
Peel and clean prawns. Take a piece of prosciutto and wrap securely around each prawn, secure with a skewer.
Continue until all prawns have been wrapped, place prawns in a shallow dish. Mix macadamia oil and caramelised balsamic and pour over prawns making sure they are all coated.
Set aside for an hour. Cook on a hot skillet or BBQ until prosciutto is crisp and prawns are just cooked. Drizzle with fresh lemon juice.
Serve with rainforest minted watercress salad.