|Tomato sauce||8 Ounce (1 Can)|
|Molasses||1⁄2 Cup (8 tbs)|
|Dry mustard||1 Teaspoon|
|Liquid hot pepper seasoning||3 Drop|
|Salad oil||1⁄4 Cup (4 tbs)|
|Thyme leaves||1⁄8 Teaspoon|
|Prawns||2 Pound, shelled and deveined (About 60- 64 In Number)|
Stir together tomato sauce, molasses, mustard, salt, pepper, hot pepper seasoning, salad oil, and thyme until well blended.
Add prawns, turning to coat.
Cover and refrigerate 4 hours or until next day.
To cook, lift prawns from marinade, thread on skewers, and place on a greased grill 6 inches away from low-glowing coals or on a rimmed baking sheet 6 inches below broiler unit.
Grill or broil, basting frequently and turning once, until prawns turn pink (about 4 minutes on each side).