BBQ | Melissa Thompson's Jerk Prawns | Waitrose

Food and recipe writer Melissa Thompson cooks up jerk prawns that are perfect for sharing.

Watch as Melissa talks you through the jerk marinade and how to use bay branches and allspice berries for that unmistakable jerk flavour when cooking. The prawns can easily be cooked inside in a griddle pan or in the oven instead of barbecuing them. Delicious served with the quick and easy avocado salsa.

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Ingredients:
1 tbsp allspice berries
Few short branches from a bay tree
2 limes

For the salsa
2 avocados
¼-½ Scotch bonnet chilli, finely chopped, to taste
1 lime, juice

For the jerk prawns
4 unwaxed limes, zest and juice
3 salad onions, roughly chopped
5cm piece ginger, peeled and cut into chunks
1½ tbsp allspice berries, ground with a pestle and mortar
6 cloves garlic
½ tsp ground cinnamon
½ tsp ground or freshly grated nutmeg
1 tsp black peppercorns
1 ½ tbsp runny honey
10 thyme stalks, leaves picked
1 Scotch bonnet chilli, deseeded if preferred
Splash of red wine vinegar, or water, to loosen if needed
800g No.1 Whole Madagascan Tiger Prawns, heads on or off

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