GRILLED KING PRAWNS WITH SPICY SALSA VERDE

SERVES 4 | DAIRY FREE

recipe-grilled-prawns-salsa-verde-georgia-barnes

INGREDIENTS

  • 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

METHOD

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!