Sea Salt & Pepper Tiger Prawns on Rosemary Skewers

By Iain Shillito


25 minutes

Serves 6



24 large raw tiger prawns, peeled and de-veined
6 long sticks of rosemary
12 cherry tomatoes, cut in half
Sea Salt and Luxury Pepper
Oil for cooking


Sea Salt & Pepper Tiger Prawns on Rosemary Skewers


  • Choose six sturdy but slender rosemary sticks and strip off alternating shoots to avoid breaking the prawns as you thread them on.
  • Cut the woody tip off each rosemary skewer at an angle to make a sharp point, then carefully thread on four prawns and four cherry tomato halves, alternating between the two.
  • Brush with a little oil and sprinkle liberally with Cornish Sea Salt and Luxury Pepper.
  • BBQ over hot coals (or cook under a hot grill) for two or three minutes each side until the prawns are pink and cooked through.

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