Use fresh Tiger Prawns (U-12 size, head-on), and rinse clean in cold water.
Season prawns with olive oil and lemon juice.
Sprinkle on “Burnin' Hot Love" BBQ Seasoning. Cover both sides generously.
On the grill, lay fresh rosemary stalks.
Over medium-high heat, charbroil or grill the prawns atop the fresh rosemary stalks, cooking prawns 2 minutes on each side.
Glaze the prawns with Boo and Henry’s Red-Hot Vinegar BBQ Sauce on both sides, and grill1-2 more minutes until done.
Serve immediately, and garnish with fresh lemon wheels andgrilled rosemary.