Ingredients
1kg prawns, deveined but shell on
200ml peri-peri sauce

Method
Devein the prawns by cutting open the back of each tail with a very sharp knife or scissors and pulling out the whole vein.

Put the prawns into the marinade and ensure they are fully coated.  Leave them to marinate in the fridge for at least 3 hours.

When you are ready to braai, set up your braai or bbq for direct heat and when the coals turn white, put the prawns on and cook for around 3 minutes per side (or 6 in total).  You will know they are done when the shells and flesh change from grey to pink.

While the prawns are cooking, boil the leftover marinade and bubble away for a few minutes.

When the prawns are cooked, put into a large serving dish with the cooked marinade all over the top.