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Piri piri prawns with basil and lemon sauce recipe

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Raise your barbecue game with these punchy skewers that perfectly match the sweetness of meaty king prawns with the fieriness of warming piri piri. Scoop these barbecued delights up in a crisp Romaine lettuce leaf, drizzle with a sharp basil dressing, and devour. See method

Serves 6
15 mins to prepare and 10 mins to cook, plus marinating
210 calories / serving
Gluten-free

Ingredients

875g fresh or frozen king prawns, heads removed and peeled (defrosted, if frozen)
4 tbsp piri piri sauce

For the dressing

1 x 31g pack fresh basil, leaves picked
4 tbsp olive oil
1 garlic clove, chopped
2 tsp ground almonds
2 tbsp grated Parmesan
1 lemon, zested
1 romaine lettuce, leaves separated

Perfect with:

Tesco Finest South African Chenin Blanc 75cl
Sizzling prawns and this elegant, fruity South African Chenin Blanc will go down an absolute treat at dinnertime

Each serving contains

Energy
880kj
210kcal 11%
Fat
10g 15%
Saturates
2g 11%
Sugars
1g 1%
Salt
3.1g 52%

of the reference intake
Carbohydrate 1.8g Protein 27.3g Fibre 0.4g

Method

Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge to marinate for 30 mins.
Meanwhile, make the dressing by putting the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season.
Thread the prawns onto skewers (pre-soaked for 15 mins, if wooden) and grill for 5 mins on each side, or until pink and cooked through (alternatively, cook indoors under a hot grill or in a smoking griddle pan). To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.

See more BBQ fish and seafood recipes