The prawns were then barbecued on skewers with green peppers, mushrooms, sage leaves and pieces of lemon. The prawns were basted with the marinade while cooking and we served with saffron rice and an avocado and leaf salad. Delicious.
We tasted lemon, tropical fruits and a fresh, clean finish. Pairing with these superb barbecued prawn kebabs really brought out the best in this wine.