Barbecued prawns are a healthy favourite for an Aussie Chrissy lunch, and taste great when topped with a zesty creamy dressing.
Serves: 10
Time to prep: 20 minutes
Time to cook: 10 minutes
Equipment
- You'll need to soak 40 bamboo skewers in water for 15 minutes.
Ingredients
- 1.5kg (about 40) medium green prawns, peeled leaving tails intact, deveined
- 5 bunches asparagus, woody ends trimmed
- 2 lemons, rind finely grated, juiced
- 1 tablespoon olive oil
- Olive oil spray
- Small basil leaves, to serve
Basil aioli
- 170g (2/3 cup) 97 per cent fat-free mayonnaise
- 2 teaspoons fresh lemon juice
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh basil
Method
- Place the prawns and asparagus in separate shallow glass or ceramic dishes. Whisk together the lemon rind, lemon juice and oil in a jug. Season with pepper. Divide among the dishes. Toss to coat. Cover and place in the fridge for 1-4 hours to marinate.
- Meanwhile, to make the basil aioli, combine the mayonnaise, lemon juice, garlic and basil in a bowl. Season with pepper. For a thinner consistency, if desired, gradually add 1-2 tablespoons cold water, whisking until smooth and well combined.
- Drain the prawns. Thread, tail-end first, onto the skewers.
- Drain the asparagus. Preheat a chargrill or barbecue grill on high. Spray the prawns and asparagus with olive oil spray to lightly grease. Cook the prawns and asparagus on grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is bright green and tender crisp.
- Divide the asparagus and prawn skewers among serving plates. Season with pepper. Drizzle over the basil aioli and top with the basil leaves to serve.
