Handheld garlic prawns

Easy to prepare and deliciously garlicky, these prawn sticks are fabulous with summer drinkies or as a star at your next big BBQ.

Makes 40

40 large raw prawns (shrimp) peeled and deveined with tails left intact. This is about ½ a kiloish.

4 generous tablespoons of Kato Aioli - lite

Zest of a lemon

A pinch of salt and pepper

Soak 40 wooden skewers in water for at least 30 minutes beforehand to prevent scorching.

Put Kato Aioli - lite into a glass or ceramic bowl.

Add lemon zest and seasoning.

Toss in deveined prawns and stir to coat them well.

Cover and refrigerate prawns for at least 15 minutes.

Thread bamboo skewer into a prawn and along the length of its body, leaving the tail at the tip.

Repeat until you have 40 prawn sticks.

Ensure prawns are still well coated in aioli marinade.

Pre-heat a char-grill pan or BBQ to high heat.

Cook each prawn -stick for 2 minutes each side or until lightly charred and just cooked through.

Mmmm. Summer on a stick.

Other ideas with Kato Aioli -lite:

Use Kato Aioli -lite in wraps filled with smoked salmon and rocket. These could even be sliced and used as pinwheels to accompany drinks.

Slather Kato Aioli -lite onto thick slices of rustic bread such as ciabatta. Char-grill quickly on a hot BBQ for instant and irresistible garlic bread.

Kato Aioli –lite is exactly that so use it with enthusiasm and a clear conscience on anything. It packs all of the flavour and commitment to quality you would expect of Kato Aioli, with a fraction of the kilojoules.