GRILLED KING PRAWNS WITH SPICY SALSA VERDE
SERVES 4 | DAIRY FREE
2-3 cups soft green herbs, roughly chopped
[parsley, coriander, basil or mint works well]
1-2 cloves garlic, roughly chopped
2 jalapeños or green chillies, sliced
2 tbsp capers
2 tbsp caper brine
4 anchovy fillets
1 tbsp dijon mustard
1 lemon, juiced
1/3 cup extra virgin olive oil
Salt and pepper
24 king prawns, peeled and butterflied
To make the salsa verde, place all ingredients into a food processor. Blend until smooth. Season to taste with salt and pepper. You might also like to adjust the acidity or spiciness with a little extra lemon juice or chilli.
Place the prepared prawns into a large bowl. Pour over half the salsa verde and toss to coat well.
Preheat barbecue. Once hot, grill prawns for 1-2 minutes each side until cooked through. Transfer prawns to a serving plate and drizzle with remaining salsa verde. Garnish with fresh herbs and jalapeños. Enjoy!