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Antipasto
Antipasto
0 Likes
Prep Time:
30 minutes
Cook Time:
5 minutes
Total Time:
35 minutes
Arrange barbecued prawns elegantly with asparagus, olives, and crispbread for a gourmet antipasto platter.
Ingredients:
  • Lemon wedges, to serve
  • 80ml (1/3 cup) olive oil
  • 40.00 ml fresh thyme leaves, roughly chopped
  • 40 (about 1.5kg) green medium prawns, peeled with tails left intact, deveined
  • 20.00 ml balsamic vinegar
  • Olive oil, to grease
  • 1 lemon, juiced
  • 3 bunches (about 30 spears) asparagus, washed, trimmed
  • 150g kalamata olives
  • 260g good-quality marinated olives
  • 1 x 100g pkt mini crispbread, to serve
  • 1 x 125g pkt sesame grissini, to serve
Instructions:
  • In a medium bowl, mix together 2 tablespoons of oil with thyme, salt, and pepper. Add the prawns and toss well to coat. Cover and refrigerate for 1 to 6 hours to let the flavors meld.
  • Mix the 2 remaining tablespoons of oil with the balsamic vinegar in a screw-top jar. Season with salt and pepper, then shake vigorously. Set aside.
  • Prepare the barbecue plate by brushing it with oil to grease and preheating it on medium-high heat. Place the prawns with the marinade on the heated barbecue, drizzle with lemon juice, and cook for 2 minutes on each side until they change color and are cooked through. Transfer the prawns to a plate and let them sit for 30 minutes until they cool to room temperature.
  • Add the asparagus to the heated barbecue and cook, stirring frequently, for 3-4 minutes until tender. Transfer to a shallow dish, toss with balsamic dressing, and gently coat. Let it sit for 20 minutes until it reaches room temperature.
  • Place the prawns, asparagus, and olives on a beautiful platter or individual plates for a stunning presentation.
  • Present with crispbread, grissini, and lemon wedges on the side.

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