BBQ Jumbo Prawns with Salsa Verde

A recipe serves 4 persons

Ingredients

12 pieces fresh or frozen Jumbo Prawns
(with head & shell on)
2 lemons
Salsa Verde (Green Salsa)
2 teaspoon capers/chopped
1 large red onion
4 teaspoons French parsley/chopped
2 teaspoons chives/finely cut
1 teaspoon walnuts/roasted & chopped
2 green chillies/deseeded & chopped
4 gloves of garlic / chopped
1/2 teaspoon salt
Pinch of black pepper
160ml extra virgin olive oil

Method

Rinse the prawns well in cold water, slice the tail open from the back to be able to remove the shell, rinse again in cold water to make sure there are completely clean.

Dry them on a kitchen towel and season first with plenty of lemon juice and then with salt & pepper, set aside in the refrigerator for about half an hour.

Meanwhile prepare Salsa Verde

Mix together all the ingredients mentioned above except the olive oil, let it stand at room temperature for 15 minutes then add the olive oil and blend very well, keep chilled till the prawns are ready to be cooked.

Remove the prawns from the refrigerator and place them on the hot BBQ Grill, cook for not very long until they are pink on all sides, without burning them black- maximum 4 minutes total cooking time or till you see the meat at the tail turns into a pink colour.

Remove from the fire, place onto a hot serving plate, add lemon wedge on the side and drizzle each of the prawns with Salsa Verde.