Try this scrumptious recipe on your BBQ from www.beefeaterbbq.com
Peel and de-vein prawns down to the last tail.
Skewer prawns from tail to head (making straight).
To make the pesto, combine garlic, herbs, lemon and pine nuts in food processor. Once combined, add oil a little bit at a time and season to taste.
Marinate and coat prawns in baste and grill on both sides for 2 - 3 minutes.
Great served as an appetiser or entrée and best eaten straight from the BBQ.
Nutritional analysis per serving (6 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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