1 lb peeled and deveined prawns
2 dozen green pimento stuffed olives
2/3 c white wine
a pinch of saffron
1 tsp chopped garlic
1 tsp finely grated lemon zest
2 Tbsp chopped parsley
salt and pepper
1 large red onion
Bring the white wine, saffron and garlic to a boil. Let it cool, then add the lemon zest and parsley. Form the prawns into circles putting an olive in the center. Place the items on the stick in an onion, prawn, and onion pattern. Cover with the marinade and chill overnight.
Donít leave the prawn with the shells and tails on-- they catch on fire.