Grilled prawn skewers with salsa verde
Prep time: 30-40 minutes | Serves: 4
For the prawns:
24 prawns, deveined with shells on
4 cloves garlic, peeled
20g fresh ginger, peeled
Juice of 2 lemons
100ml olive oil
For the salsa verde:
10ml Dijon mustard
1 tsp capers
2 cloves garlic, peeled
200ml olive oil
Juice of ½ lemon
A drizzle of honey
Salt and pepper
1. Place the garlic, ginger, coriander, lemon juice and olive oil into a blender and blend until smooth. Put together with the prawns in a bowl and allow to marinade for 30 – 40 minutes.
2. Place the basil, parsley, coriander, mint, mustard, capers, garlic and olive oil into a blender and blend well. Season with lemon juice, honey, and salt and pepper.
3. Place two prawns onto each skewer. Heat a grill pan over a medium heat. Grill prawns for two minutes on each side or until perfectly pink and cooked through.
4. Serve dipped in salsa verde.
This is the ultimate summer recipe that can be enjoyed hot or cold.