60ml (¼ cup) olive oil
15ml (1 tbsp) smoked paprika
3 large garlic cloves, peeled and roughly chopped
Zest and juice of 1 lemon
Sea salt and freshly ground black pepper, to taste
16 large prawns, deveined
250ml (1 cup) good-quality mayonnaise
1 garlic clove, peeled and minced
30ml (2 tbsp) olive oil
Zest and juice of ½ lemon
30ml (2 tbsp) fresh flat-leaf parsley, finely chopped + extra, to garnish
Chargrilled lemons, to serve
1. In a large bowl, combine the 60ml (¼ cup) olive oil, paprika, chopped garlic, and zest and juice of 1 lemon, and season well to taste. Add the prawns, toss to coat, cover and refrigerate to marinate, 15 – 20 minutes.
2. Cook the prawns on a hot griddle pan, basting with the marinade as you go. Turn the prawns after 5 minutes and cook until the flesh is cooked through and the shells are pink, 3 – 5 minutes.
3. For the aïoli, combine the mayonnaise, minced garlic, 30ml (2 tbsp) olive oil, zest and juice of ½ lemon and the parsley, and season well to taste.
4. Serve the prawns garnished with parsley and with a side of zesty aioli and chargrilled lemons for squeezing.
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