Ingredients
1.5kg raw, large tiger prawns
2 tblsps olive oil
1 tblsp chopped fresh parsley
1 clove garlic, crushed
Extra chopped fresh parsley, to garnish
Lemon wedges, to serve
ROMESCO AIOLI
½ cup drained, fire-roasted
capsicum strips
²/³ cup whole egg mayonnaise
1 tblsp lemon juice
1 clove garlic, crushed
1 tsp smoked paprika
Salt and pepper, to taste
Method
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To make aioli, blend capsicum strips in a blender until smooth. Transfer to a bowl. Add mayonnaise, juice, garlic and paprika. Whisk until combined. Season with salt and pepper. Refrigerate, covered, until ready to serve.
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Peel and devein prawns, leaving tails intact. Combine oil, parsley and garlic in a large bowl. Add prawns. Season with salt and pepper. Toss well to coat.
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Heat a lightly oiled barbecue grill plate over a high heat. Add prawns. Cook, turning occasionally, for about 2 to 3 minutes, or until cooked. Remove.
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Sprinkle extra parsley over prawns. Serve with lemon and Romesco aioli.
