2 lb. prawns (16-20 per lb. is a good size)
Juice of 3 lemons
Juice of 3 limes
4 oz. olive oil
2 oz. soy sauce
4 oz. white wine
Chopped parsley
Garlic and dill weed to taste

Peel, butterfly, and devein prawns; wash them in cold water and dry. In a bowl, mix remaining ingredients to form marinade. Add prawns to marinade and mix well again. Cover and refrigerate 12-24 hours. Remove prawns from marinade and barbecue, saute, or bake 10 minutes in 375 degree oven.