Tandoori prawns

“We love a prawn (shrimp) on the barbie, and what could be better than an Indian spiced prawn cooked inside the tandoor on a skewer, the intense heat from all sides cooking the prawn quickly and keeping all the juices intact. Ajwain has a strong thyme flavour – you’ll find it at Indian stores. Kashmiri chilli is warm rather than hot, and closer to paprika.” Maeve O’Meara, Food Safari Fire