Soak prawns in cold salt water (10-15 minutes)
Rinse prawns with cold water
Remove shell, but leave tail shell on (makes it easier to grab when eating :)
Squeeze (gently) water from prawns with paper towel
Poor garlic, ranch dressing, and sriracha into bowl and stir
Chop red onions, bell peppers, unskin garlic
Place prawns, pineapple, and vegetables on skewers in alternating pattern...make it pretty. Place skewers in smoker
Check prawns after about 10 minutes if on medium or 15 if on smoke. Turn skewers when prawns are redish
When they turn pink and flesh is somewhat firm the prawns are done. Remove skewers.
Voila! Serve as an appetizer or with nice fresh salad as a meal. Easy, gourmet, healthy!
- Fresh tiger prawns (or shrimp)
- Hidden Valley Ranch dressing
- Sriracha hot chilli sauce
- Red onion
- Bell pepper
- Olive oil (2 tbs)