Entertaining this weekend? Whether you are gathering with friends or simply going to enjoy a casual lunch or dinner with immediate family, this simple and delicious recipe is going to put a smile on everyone's face.
20 large green prawns in their shells
2 tbsp Kakadu Plum Co. lemon myrtle
For the aioli
Juice of 2 lemons
2 egg yolks
2 garlic cloves, minced
1 tbsp Dijon mustard
1/4 cup extra virgin olive oil
3 tbsp olive oil
Salt flakes and milled pepperberry
1. In a large bowl, mix together the lemon myrtle blend, lemon myrtle olive oil and juice of one lemon to form a thin paste. Add the prawns and use your hands to mix, making sure that they are all thoroughly coated. Allow to marinate for at least 3 hours or, ideally, overnight.
2. To make aioli, mince and mash garlic to a paste. Whisk together egg yolks, lemon juice and mustard in a bowl. Combine oils and add a few drops at a time to yolk mixture, whisking constantly until all oil is incorporated and mixture has emulsified and reached desired texture. Season with salt and pepperberry.
3. Heat bbq to high and grill the prawns for 3-4 minutes each side, until just cooked.
4. Serve with a fresh green salad and lemon myrtle infused olive oil as a dressing.
Need a desert to go along side this dish? Try these > The Best Hot Cross Buns With Wattleseed