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It’s Spot Prawn season once again! Woo hoo!
I think the combination of hot prawns just off the grill with the aioli really works! If you don’t want to bother shelling the prawns, toss with the EVO, cumin, salt & pepper & place them on the barbecue & cook. Make sure you put out finger bowls because you’ll have to shell them as you go!
12 oz. raw Spot prawns, shelled
2 tsp. EVO
¼ tsp. ground cumin
Pinch of cayenne pepper & salt
In a shallow pie plate, combine oil, cumin, cayenne and salt. Add the prawns and toss to coat with mixture. Thread prawns onto soaked bamboo skewers (place in water & soak for 30 minutes before using). Place over a hot barbecue and grill until prawns turn pink, turning once. This will take approximately 1 – 2 minutes per side. Arrange skewers on a platter and serve with the aioli.
1/3 cup mayo
1 1/2 tsp. each finely grated lime rind, or 1 tsp. lemon rind & 1/2 tsp. orange rind
1 small clove garlic, minced
½ green onion, finely chopped
1 chopped cilantro
Splash of tequila (1 – 2 tsp.)
1 tsp. jalapeno, finely chopped
½ tsp. tomato paste
In a small bowl, whisk together aioli ingredients. Cover & chill until ready to serve the prawns.