This is an easy dish I prepare that impresses guests every single time. The Salsa Verde can be made days ahead (it lasts in the fridge for a week) and the prawns take 3-4 minutes a side to cook on a hot 'direct heat' grill (gas, charcoal, electric or pellet).
I like to skewer the prawns as they present perfectly on a bed of salad mix drizzled with the Salsa Verde sauce. For a starter, I would serve 3 large prawns and 6 as a main. You can use this sauce on all grilled seafood.
Grilled Prawns With Salsa Verde Recipe
Serves 4
Ingredients
16 large raw prawns with the shell on (Tiger prawns if you can find them!)
2 tablespoons extra virgin olive oil
4 cups of salad mix
2 whole lemons cut into two
Salt/Pepper to taste
Salsa Verde
1 cup fresh parsley
1/2 cup fresh mint
2 garlic cloves
3/4 cup extra virgin olive oil
1/4 cup sherry vinegar
1 tablespoon baby capers
Juice of 1 lime
Method
- Place all ingredients for the Salsa Verde except the oil and lime juice into a food processor and chop.
- Add the oil and lime juice and combine well. Set aside and refrigerate until needed.
- Deshell the prawns but leave the head and tail intact. Brush with olive oil.
- Preheat BBQ for med/high direct grilling. Grill the lemon halves until slightly charred and set aside.
- Cook the prawns for 3-4 minutes aside. Place 4 grilled prawns on a bed of salad mix, then drizzle them with Salsa Verde and serve with half a grilled lemon.
Be sure to tag me on Instagram - Come Grill With Me if you make these so I can check them out. Love, Irene XO