Prawn kebabs with a delicious citrus kick and a hint of rum.
In a large bowl combine the Mojito Lime Marinade Mix with the oil, rum and white wine vinegar. Set aside 2 tbs of marinade for basting then add the King prawns along with the red and yellow peppers.
Toss the ingredients in the marinade to evenly coat, then cover and allow to marinate for 15 minutes. Thread prawns and peppers onto skewers.
Cook on the BBQ for around 5 minutes, turning occasionally and basting with the reserved marinade, until the prawns have turned pink.
Serve on a sharing platter with lime wedges to squeeze over prawns.