Summer BBQ Prawns
De Bortoli Wines’ Chief Winemaker, Steve Webber shares one of his top summer BBQ recipes, Summer BBQ Prawns.
• 12 green king prawns, cut in half and deveined
• 1/2 bunch parsley, chopped
• 1/2 bunch oregano, chopped
• 2 garlic cloves, chopped
• zest of 1/2 lemon plus lemon wedges to serve
• 1 tsp dried chilli flakes
• 1/2 cup olive oil
• salt & pepper
• good quality mayonnaise to serve
• green tabasco to taste
In a bowl, combine parsley, oregano, garlic, lemon zest, chilli flakes and olive oil. Add prawns, toss well and leave to marinate for at least 30 minutes.
Heat a grill or pan over very high heat. Throw some salt on the barbecue and when it starts “popping” it is time to add the prawns.
Season the prawns with salt and pepper and grill flesh side down for 30 – 60 seconds, or until just starting to colour. Turn the prawns over and grill for a further 10 seconds.
Remove from grill and pile up on a plate. Squirt some more lemon just over the top and serve with a pot of mayonnaise mixed with green tabasco.
Best enjoyed with an aromatic Yarra Valley white wine. We think a glass (or two) of Pinot Blanc would be a grand idea.