Recipe home
2tbsp finely chopped fresh flat-leaf parsley
12 raw king prawns, peeled
4 spring onions, cut into 5cm (2in) lengths
16 cherry tomatoes
For the lime aïoli
Finely grated zest and juice of 1 lime
200ml (7fl oz) mayonnaise
Prawn spedini with lime aioli
Ingredients
Makes 4 skewers
2 garlic cloves, crushed
1tbsp finely chopped red chilli
2tbsp finely chopped fresh flat-leaf parsley
12 raw king prawns, peeled
4 spring onions, cut into 5cm (2in) lengths
16 cherry tomatoes
For the lime aïoli
Finely grated zest and juice of 1 lime
200ml (7fl oz) mayonnaise
A quick and easy main course
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Method
1 Make the aïoli by mixing together the lime zest and juice and mayonnaise. Season, stir to mix well and chill.
2 Mix together garlic, chilli, oil and parsley. Season. Put prawns in a bowl and cover with the herb mixture. Marinate in fridge for 30 minutes. Meanwhile, heat a barbecue or preheat a grill to the highest setting. Soak 4 wooden skewers in water to stop them burning during cooking.
3 Thread the prawns onto the skewers, alternating with the spring onions and tomatoes. Put on the barbecue or under the grill and cook for 4-5 minutes, turning once, until cooked. Serve with the aïoli.
Wine suggestion
Save: VDP Loire Sauvignon Blanc 2008, £4.99
Splurge: 40 Knotts Marlborough Sauvignon Blanc 2008, £12.99
Comments
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