- 1 tbs pomegranate molasses
- 1 tbs olive oil
- juice of 1 lemon
- 2 cloves garlic, crushed
- 2 tsp sugar
- 16 raw king prawns, shelled and deveined
- 2 bell peppers, chopped
Mix together molasses, and next 4 ingredients. Season with salt and add prawns. Toss gently and chill, covered, for 2 hours.
Thread prawns on skewers, alternating with peppers. Grill 3 minutes per side, basting with leftover marinade. Serve immediately.