Bay Scented Prawns With Basil Mayonnaise

Impress your friends with these fragrant and juicy prawns - perfect for the barbecue

• Cooking Time Ready in 20-30 minutes
• Skill Level Easy
• Servings Serves 8

Nutrition per serving

• Kcalories

  301

• Protein

  11g

• Carbs

  1g

• Fat

  28g

• Saturates

  4g

• Fibre

  0g

• Sugar

  0g

• Salt

  0.65g

Ingredients

• 2 x 20g packs fresh basil leaves
• 6 tbsp olive oil
• 250ml jar mayonnaise
• juice of 1 lime
• 32 large fresh raw prawns, heads and shells removed
• 24 small fresh bay leaves
• 6 tbsp olive oil

Directions

1. If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
2. Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
3. Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

Categories: Barbecue