If you are planning to serve these as a main course, allot 4 giant prawns per person. However, since giant prawns are terribly expensive, it is a little more economical to buy frozen raw shrimp in a bag.
If using frozen shrimp, try to use the biggest ones you can (16 – 20 count). Keep in mind that you will need more than 1 lime if you do this.
Smaller shrimp equals more food for a crowd. If you’re having a small but fancy dinner party, spend the extra money for the giant prawns; it will be worth it.
16 giant raw prawns, shelled with the tail section left intact
1 lime, cut into 8 wedges
4 tbsp. sweet chili sauce (can be found in the aisle that holds the Asian seasonings and foods)
Place eight bamboo skewers in cold water and leave to soak for at least 10 minutes, then preheat the broiler to high. You can also stoke up a hot grill.
Thread a prawn onto each skewer, then a lime wedge, then another prawn. Brush the sweet chili sauce over the prawns and lime wedges.
Arrange the skewers on a baking sheet and broil for about 2 minutes, turning them once, until cooked through. Serve immediately with more chili sauce for dipping.