Grilled Prawns with Salsa Verde<br/> — Every Night of the Week

Char-grilled prawns with a punchy herb salsa verde blitzed in the blender - one minute a side, aioli and lemon on the side, done.

Serves: 4

Prep time: 15 minutes

Cook time: 5 minutes

INGREDIENTS

12 large green prawns, shelled, tails left on, skewered through the tail

olive oil, for brushing

For the salsa verde

1/4 cup each mint, parsley and dill leaves

1/2 bunch lemon thyme, leaves only if the stalk is tough

15 chives or so

1 jalapeno, deseeded and diced

1 garlic clove, roughly chopped

1/2 French shallot, peeled and roughly chopped

1 tablespoon salt

1/2 lemon, zested and juiced

1 tablespoon Dijon mustard

2 anchovies

1/2 tablespoon baby capers

1 cup extra virgin olive oil

To serve

aioli

lemon wedges

METHOD

Preheat a grill plate or barbecue to high.

Brush the prawns with oil.

Grill for 1 minute a side until just opaque - cooked, but tender.

Meanwhile, place all the salsa verde ingredients into a small food processor or blender and process until smooth.

Serve the prawns hot with a big drizzle of salsa verde and extra on the side, along with aioli and lemon wedges to squeeze.

HINTS

Skewering each prawn through the tail keeps it straight on the grill and makes them easy to turn all at once.

One minute a side is all they need - green prawns go from tender to rubbery fast, so pull them the moment they turn opaque.

Keep all the herb stalks for pestos, marinades, finely chopped in salads, or sauteed at the start of a pasta sauce.

NUTRITION (per recipe total, serves 4 - guide only):

Energy: approximately 9400kJ (2245 calories)

Protein: 60g

Fat: 225g

Saturated fat: 32g

Carbohydrates: 6g

Sugars: 2g

Fibre: 2g

Sodium: 7500mg

Note: excludes aioli for serving. Much of the salsa verde salt and oil is served on the side rather than consumed in full.

This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.

Grilled Prawns With Salsa Verde