A tasty prawn treat served with a broccoli salad making for a wonderful light dish.
Ingredients
- 16 jumbo prawns (shell on, heads removed)
- 2 limes (finely grated zest and juice)
- 2 large red chillies (de-seeded and finely diced)
- 2 tsp grated, fresh ginger
- 4 garlic cloves, finely chopped
- 4 tblsp extra virgin olive oil
- salt and freshly ground black pepper
- for the warm broccoli salad:
- 1 small onion (grated)
- 4 anchovy fillets (mashed)
- 2 tsp capers (rinsed and chopped)
- juice of 1/2 lemon
- 3 tblsp extra virgin olive oil
- 1 tsp chopped mint
- 300 g broccoli (broken into small florets)
- freshly ground black pepper
Method
- Cut the prawns along the back.
- Turn them over, open them out and press flat. Remove the intestinal tract. The prawns are now 'butterflied'.
- Arrange the prawn's cut-side up on a tray, and sprinkle with the lime zest and juice, chilli, ginger, garlic, and some salt and pepper.
- Drizzle with oil, cover and allow marinating in the fridge for thirty minutes.
- Remove from fridge thirty minutes before cooking.
- Cook on a hot BBQ grill for two to three minutes shell-side down (in a rack, if you have one) until the shells are deep pink in colour, then turn and cook on the flesh side for thirty seconds.
- Serves at once.
- For the warm broccoli salad:
- In a bowl, combine the onion, anchovies, capers, lemon juice, olive oil and mint.
- Steam or cook the broccoli in plenty of boiling salted water for two to three until only just tender.
- Drain thoroughly, then season with pepper and toss with the prepared ingredients
- Serve at once.
