Try this scrumptious recipe on your BBQ from


  • 12 king prawns (ask for U/6’s)

  • 12 wooden skewers

  • 3 lemons, zest and juice

  • 2 red chillies, deseeded

  • ¼ bunch basil

  • ¼ bunch parsley

  • 3 garlic cloves

  • 80g / 2.8 oz pine nuts, toasted

  • 100ml / 3.4 fl oz olive oil

  • salt and pepper


  • 1.

    Peel and de-vein prawns down to the last tail.

  • 2.

    Skewer prawns from tail to head (making straight).

  • 3.

    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.

  • 4.

    Marinate and coat prawns in baste and grill on both sides for 2 - 3 minutes.

  • 5.

    Great served as an appetiser or entrée and best eaten straight from the BBQ.

Nutritional information

Nutritional analysis per serving (6 servings)

  • Energy 255kj
  • Fat Total 24g
  • Saturated Fat 2g
  • Protein 4g
  • Carbohydrate 7g
  • Sugar 2g
  • Sodium 243mg

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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