Name: Garlic prawns with provencale mayonnaise
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1
Cuisine: french
Ingredients: 120g unsalted butter; 6 garlic cloves, crushed; 1 small red chilli, seeds removed, chopped; Juice of 1 lemon, plus wedges to serve; 30.00 ml chopped basil leaves, plus extra leaves to garnish; 36 large green prawns (about 2.5kg), heads removed, shells intact; 40.00 ml chopped flat-leaf parsley leaves; 450g good-quality whole-egg mayonnaise; 40.00 ml roughly chopped pitted black olives; 40.00 ml chopped semi-dried tomatoes; 62.50 ml basil leaves, roughly torn

Garlic prawns with provencale mayonnaise

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Prep Time:
30 minutes

Cook Time:
5 minutes

Total Time:
35 minutes

Pair succulent grilled prawns with tangy Provencale mayo for a heavenly combo.

Ingredients:

120g unsalted butter
6 garlic cloves, crushed
1 small red chilli, seeds removed, chopped
Juice of 1 lemon, plus wedges to serve
30.00 ml chopped basil leaves, plus extra leaves to garnish
36 large green prawns (about 2.5kg), heads removed, shells intact
40.00 ml chopped flat-leaf parsley leaves
450g good-quality whole-egg mayonnaise
40.00 ml roughly chopped pitted black olives
40.00 ml chopped semi-dried tomatoes
62.50 ml basil leaves, roughly torn

Instructions:

Make the mayonnaise by mixing the ingredients in a bowl, then refrigerate until serving.
In a saucepan over low heat, melt butter with garlic. Add chili, lemon juice, and basil, stir to combine, and set aside.
Cut the prawns in half lengthwise, devein, rinse, and pat dry with paper towel. Season generously with salt and pepper.
Preheat a chargrill or barbecue until hot. Place prawns shell-side down on a shallow baking tray if grilling, or directly on the barbecue plate if barbecuing. Brush prawns with butter and grill for 3-4 minutes until cooked through. Transfer prawns to a platter, warm the remaining butter over low heat, then drizzle over the prawns. Sprinkle with parsley and extra basil. Serve with mayonnaise and lemon.

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