24 large green prawns, peeled, deveined and with tails on
6 pre-soaked bamboo skewers or steel ones
2 Tbs extra virgin olive oil
Salt and pepper to taste
Lemon wedges, to serve
Salsa Verde:
1 cup flat leaf parsley leaves
1/2 cup basil leaves
1/4 cup mint leaves
2 Tbs baby capers
5 anchovy fillets
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
Juice of 2 lemons
Salt and pepper to taste
Thread the prawns onto the skewers, through one side of the tail, out the other and then through the body of the prawn.
Repeat until 3-4 prawns have been threaded onto each skewer.
Drizzle with olive oil and season with salt and pepper.
On a hot barbeque or char-grill pan, grill the prawns for around 90 seconds each side, or until they change colour and are just cooked through.
To make salsa verde, finely chop all the herbs, capers and anchovy fillets and place in a bowl.
Add the olive oil, red wine vinegar and lemon juice.
Season with salt and pepper to taste.
Spoon salsa verde over the prawns and serve with lemon wedges.
Credits: Recipe by ‘MasterChef 2012’ Andy Allen, from ‘The Next Element’ published by New Holland.
