BBQ PRAWN SKEWERS
Try this BBQ Prawn Skewer Recipe with a side of Salsa Verde
for 4 to 6 servings
32 Wooden Skewers
32 large Prawns, peeled, tails left on.
Olive Oil, for brushing
1 tbsp Capers, rinsed and drained
4 Anchovy fillets
1 clove Garlic, peeled and crushed
½ bunch flat-leaf Parsley, leaves picked
½ bunch Basil, leaves picked
2 tsp Dijon Mustard
1 tsp Sea Salt flakes
3 tbsp Lime juice
3 tbsp Extra Virgin Olive Oil
Soak skewers in water for 20 minutes to prevent them burning while cooking.
To make the salsa verde, place the capers, anchovies, garlic, parsley, basil, mustard, sea salt and 2 tablespoons of the lime juice in a food processor and process until finely chopped. Transfer to a bowl and stir in the olive oil to make a thick sauce. Taste, and add the extra lime juice, if required, then set aside.
Thread each prawn lengthways onto a wooden skewer. Brush with olive oil.
Cook prawns on a chargrill frypan, or on a bbq, for about 2 minutes on each side, or until prawns are cooked through.
Serve the prawns hot or cold, with lime wedges and salsa verde.