Ingredients

  • 12 king prawns
  • 12 bamboo skewers
  • 3 lemons, zest and juice
  • 2 red chillies, deseeded
  • ¼ bunch basil
  • ¼ bunch parsley
  • 3 garlic cloves
  • 80g pine nuts, toasted
  • 100ml olive oil
  • salt and pepper

Method

  1. Peel and de-vein prawns down to the last tail.
  2. Skewer prawns from tail to head (making
  3. straight).
  4. To make the pesto, combine garlic, herbs, lemon and pine nuts in food processor.
  5. Once combined, add oil a little bit at a time and season to taste.
  6. Marinate and coat prawns in baste and grill on both sides for 2 - 3 minutes.

Great served as an appetiser or entrée and best eaten straight from the BBQ.