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Guava Barbecue Prawns

1 pound large Black Tiger prawns (16/20 size)
1 medium onion, diced
1 chipolte Peppers, diced
1 Anaheim peppers, diced
2 ripe tomatoes, quartered
1 Tbs garlic, chopped
1 Tbs wasabi
2 Tbs Dijon mustard
1 cup mango vinegar (or other vinegar)
1 can guava nectar
1 cup water

Saute onions, peppers, garlic and tomatoes in sauce pan. Deglaze
with vinegar and let simmer for about 5 minutes. Add wasabi and
Dijon mustard and guava-water mixture. Let simmer for about 30
minutes and blend together with hand blender. Season with salt
and pepper to taste.

Skewer prawns and baste with guava barbecue sauce. Grill for
approximately 3 minutes on each side and continue to baste.

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