Finely grated zest ½ lemon
Juice of 1 lemon (1/3 cup)
1 tbs honey
¼ cup extra virgin olive oil
½ garlic clove, crushed
2 tbs brandy
500g baby squid, tentacles attached, cleaned and cut into 3cm pieces
400g local prawns, heads and shells removed, tails attached
lime wedges to serve
sweet chilli sauce to serve (optional)
Soak 20 wooden skewers in water for 1 hour. Meanwhile, combine lemon zest and lemon, honey, oil, garlic and brandy in a bowl, add squid and prawns and marinate 30-40 minutes. Weave squid and tentacles on to skewers, then skewer prawns lengthways.
Heat a chargrill or barbecue until hot, then cook prawns and squid until just done, about 2-3 minutes, turning when slightly browned. Baste with marinade.
Serve on a platter with lime wedges and sweet chilli sauce for dipping, if liked.
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