12    Giant Prawns, shelled and
-deveined (heads and tails
-intact)
1/4 c  Butter
1 c  Orange juice (freshly
-squeezed)
2 tb Sherry
1 ts Orange Zest (grated)
2    Green onions, tops and white
-(minced)
1 ts Ginger root (freshly grated)

Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers
through prawns, lengthwise, from head to tail with only 1 to a skewer.

Combine all ingredients in saucepan and cook over medium to low heat,
stirring, until butter is completely melted.

Dip skewered prawns in the orange sauce and position on oiled grill rack
about 4 inches above the coals. Baste liberally with sauce and grill for 2
minutes. Turn the prawn over and baste again, cooking for another 2
minutes. Smaller prawn will be done at this point, but continue basting and
turning larger prawn until they are pink and cooked through. Remove from
heat immediately when done, as they will get tough of overcooked. Use any
remaining sauce for a dip for the prawns.