Barbecued Prawns with Romesco Aioli
BBQ, prawns and garlic – it doesn’t get any better than that! Enjoy throwing together (and eating!) these simple and delicious dinners, straight from the pages of New Idea’s Christmas Made Easy. For more stress free entertaining ideas, pick up your copy today at selected newsagents and supermarkets.
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
-
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.
-
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.
-
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.
-
Sprinkle extra parsley over prawns. Serve with lemon and Romesco aioli.
