Prawn Kebabs

Ingredients
16 large, raw, shell-on, headless, tiger prawns, fresh or defrosted
8 button mushrooms
2 peppers, red or green, cut into chunks
1 courgette, cut into chunks

Marinade
3 x 15ml spoon (3 tablespoons) soft brown sugar
4 x 15ml spoon (4 tablespoons) pineapple juice
2 x 15ml spoon (2 tablespoons) soy sauce
0.5 x 5ml spoon (half a teaspoon) Worcestershire sauce
2 x 15ml spoon (2 tablespoons) tomato ketchup
2 x 5ml spoon (2 teaspoons) cornflour

Serves 4

NUTRITIONAL VALUES PER PORTION (APPROX) 213 Kilocalories; 28g Protein; 3g Fat; 21g Carbohydrate; 2g Fibre.

Method
Preheat the grill.
Thread 4 skewers alternately with prawns, mushrooms, peppers and courgette.
To make the marinade, mix all the ingredients together, except the cornflour.
Lay the kebabs in a shallow dish, pour over the marinade.  Cover and marinate for at least 2 hours in a cool place.
Cook under a medium grill for 8-10 minutes, turning frequently.
In a saucepan, mix the cornflour to a paste with a little of the cold marinade; add remaining marinade and any cooking juices.
Bring to the boil stirring all the time, until the sauce has thickened.  Serve with the kebabs.