Grilled King Prawns with Spicy Salsa Verde

SERVES 4 | GLUTEN FREE | DAIRY FREE

WINE PAIRING: Subsea Pure Ocean Semillon or Land & Ocean Semillon

This fragrant dish perfectly combines citrus, aromatic herbs, and succulent grilled seafood.

INGREDIENTS

  • 2-3 cups mixed soft green herbs, roughly chopped
     [parsley, coriander, basil, dill or mint works well]
  • 1-2 cloves garlic, roughly chopped
  • 1 small jalapeño or green chillies, sliced (optional). You can leave it out if you prefer not to spice it.
  • 2 tbsp capers
  • 2 tbsp caper brine 
  • 4 good quality white anchovy fillets
  • 1 tbsp Dijon mustard
  • 1 tbsp lemon rind
  • 1 lemon, juiced
  • 1/3 cup extra virgin olive oil 
  • Salt and pepper
  • 24 wild-caught king prawns, peeled and butterflied

METHOD

  • To prepare the salsa verde, combine all ingredients in a food processor and blend until you reach your desired consistency—season with salt and pepper to taste.
  • You might also want to adjust the acidity or heat by adding a little extra lemon juice or chilli. 
  • Place the prepared prawns in a large bowl. Pour half the salsa verde over them and toss to ensure they are well-coated. 
  • Preheat barbecue.
  • Once hot, grill prawns for 1-2 minutes each side until cooked through.
  • Transfer prawns to a serving plate and drizzle with remaining salsa verde.
  • Garnish with fresh herbs and jalapeños. 

Enjoy!