BBQ Prawns with Chunky Romesco Sauce
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BBQ Prawns with Chunky Romesco Sauce
Recipe By Courtney Roulston
Ingredients
12 xl raw/green Australian king tiger prawns, whole
sea salt and pepper to taste
⅓ cup (80ml) Squeaky Gate extra virgin olive oil
1 lemon, sliced in half
Special Equipment
4 wooden or metal skewers
Romesco Sauce
200 g perino red cherry tomatoes
1 long red chilli
285 g jar piquillo peppers, drained
1 clove garlic, peeled
½ tsp smoked paprika
2 tbsp sherry or red wine vinegar
120 g whole roast almonds
Method
Heat a BBQ grill over a high heat. Add the cherry tomatoes and chilli straight onto the grill and cook for 4 - 5 minutes, or until blistered and starting to split.
Thread 3 prawns onto each skewer. Drizzle with remaining oil and season with salt and pepper.
Place the cut lemon and prawns skewers on the grill and cook for 2 minutes each side, or until the prawns have changed colour and are cooked through and the lemon has charred.
Place the tomatoes and chilli into the jug of a food processor along with the piquillo peppers, garlic, paprika, vinegar and a pinch of salt and pepper. Blitz until the mixture is combined. Pour in 50 ml of the oil and add the almonds then pulse until the mixture is a chunky sauce consistency. Place the romesco into a sterilise jar and set aside.
Place the skewers onto a serving platter along with the charred lemon. Place some romesco sauce into a small bowl and serve warm.
