If I could have eatin all 6 I would have

Rosemary and garlic prawns wrapped in Parma ham (makes 6)

In need of a starter – I’ve regressed to my cooking staple – garlic. Skewered prawns it is - these savory badboys become tip of the tongue irresistible when left to marinade for a few hours. Grill them until they turn pink…. then the secret - pan fry them for 40 seconds – they’ll sizzle as the Parma ham crisps up and releases those salty juices that then seep lustily into the skewered prawns – total tease of a starter

Marinade:

Handful of fresh rosmary (finley chopped)

Good splash of white wine vinegar

4 garlic cloves (finely chopped)

2 tsp palm sugar (or muscavodo sugar could be used)

1 tsp salt

1tsp runny honey

good grind of black pepper

30 king prawns

6 slices of Parma ham

a few sprigs of rosemary

Make your marinade – keep tasting it as you add the ingredients and when it tastes balanced i.e sweet, savory and a twang bringing the flavor up at the back, add your prawns and leave to marinade for a few hours. Prepare the prawns – skewer the prawns, 5 per skewer, stick in little sprigs of rosemary to the prawns themselves. Take a slice of the ham, tear in half, and wrap each half around the skewered prawns – do this for all 6 skewers. Then cover and leave in the fridge until ready to cook. Grill the prawn skewers for about 5 minutes on either side – until pink – no more – then remove from the grill and heat some oil up in a pan, pan fry the prawns on each side for about 20 seconds.