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BBQ King Prawns with Chilli, Lemon and Herb Pesto
Ingredients:
12 King prawns ( ask for U/6’)
12 Skewers
3 Lemons ( juice + zest
2 Red chillies ( deseeded)
¼ Bunch basil leaves
¼ Bunch parsley
3 Cloves garlic
80g Pine nuts, toasted
100ml Olive oil
Salt and pepper |
Equipment:
Barbecue, char grill or griddle iron.
Food processor for paste
Skewers (soak in water to prevent burning) |
Method: 1. Peel and de-vein prawns down to the last tail.
2. Skewer prawns from tail to head making straight.
3 . To make the pesto, combine in food processor garlic, herbs, lemon, and pine nuts, adding oil a little bit at a time. Season to taste.
4. Marinate and coat prawns in baste and grill on both sides for 2 to 3 mins.
5. Great served as an appetizer or entrée and best eaten straight from the bbq. Recipes supplied by Bar-Be-School
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