|Prawns||2 1⁄2 Pound (Use Raw And Jumbo Ones)|
|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), finely chopped|
|Prepared horseradish||1⁄3 Cup (5.33 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Lemon juice||3 Ounce|
|Orange marmalade||1⁄2 Cup (8 tbs)|
Shell, clean and devein prawns.
Rinse well, drain on paper towels.
Combine remaining ingredients, place prawns in a 13 x 9 inch pyrex dish, cover with marinade, refrigerate 2 or more hours.
Preheat a large shallow casserole with enough of the marinade to cover the bottom of dish.
Broil for 3 or 4 minutes or until prawns are tender.
Do not overcook.