A delicious weekend recipe for the food lover inside all of us.
Serves 4:
16 green king prawns (look for Spencer Gulf prawns), peeled
(but tails left on) and de-veined
8 small metal skewers – or bamboo skewers, soaked in water
for 30 minutes
200g bottled pesto
Olive oil spray
Ground black pepper
Put the prawns into a bowl with the pesto, coat well and
marinate, refrigerate for 1 hour. Thread two prawns onto each skewer and place
on a plastic-wrap lined plate. Spoon the pesto over, cover with plastic wrap
and let sit for 4 hours in the refrigerator.
Spray a medium-hot flat plate with oil. Add the prawns and
cook. Sprinkle on black pepper and baste once with the pesto. You can turn
these twice during the cooking.
Serve on a platter with cocktail napkins to have as a
starter around the barbecue.
Recipe from Barbecue Seafood by Peter Howard. Published by
New Holland.
