• 20
  • Serves

BBQ prawns with lime, herbs & Aioli

What You'll Need

  • ¼ cup extra virgin olive oil
  • 2 limes, zested & juiced
  • 2 cloves garlic, crushed
  • 2 red chilli, finely sliced
  • 16 green prawns, cleaned & de-veined
  • 2 baby cos, leaves picked
  • 1 bunch bunch fresh coriander, leaves picked
  • 1 bunch flat leaf parsley, leaves picked
  • ½ bunch dill, leaves picked
  • 3 sprigs mint, leaves picked
  • 4 radishes, finely sliced
  • ¾ cup Praise Deli Style Classic Aioli
  • 75g Praise Deli Style Roasted Seeds & Nuts Salad Toppers
  • Lemon wedges to serve

What to Do

  1. Place 16 wooden skewers in a bowl of water and allow to soak for 30-60 minutes. This will help to prevent burning when cooking.
  2. Combine the olive oil, lime zest, half the lime juice, garlic and chilli in a bowl and season well.
  3. Thread the prawns onto the skewers and place in a flat, deep dish. Pour ¾ of the olive oil mix over the prawns, turning the skewers to coat well. Cover and marinate in the fridge for 30 minutes.
  4. Place the baby cos leaves, coriander, parsley, dill, mint and radishes on a platter. Add the remaining ¼ of the olive oil mix and toss to combine.
  5. Cook prawns on a hot grill plate or BBQ until cooked through, approximately 3 minutes each side.
  6. Place prawns on the salad, drizzle with Praise Classic Aioli and sprinkle with Praise Deli Style Roasted Seeds & Nuts Salad Toppers. Serve with lemon wedges.