Hey Fatman!

[callmeslick]

Two items:

First off, the wife requested barbequed shrimp, a regional speciality for you folks in Aussieland. I blundered through them, they were
damned tasty. Any special tips, should I try this again(I have access to sizeable amounts of cheap, big shrimp)? How do you all season them?

Second, I can't wait to see Caviar run twice at Ascot. Still a month off or so, but hope the horse does you folks proud.

[fatman]

Im not really a prawn conniseur if im cooking them i just go some sweet chilli sauce but thats just me, but i have had some tasty ginger and lemon grass ones that and aunt cooks and also at a thai place they had like a garlic and coconut sauce which was pretty tasty i think it had some basil in it as well.

It will be good to see her on the world stage it will really show us if she is that great

[Pudfark]

Well.....you could try some Gulf Shrimp?
I hear they aren't supposed to be as oily......this year....

[callmeslick]

thats what I used. Hell, they practically sautee themselves!