Prawns

Garlic prawn bruschetta with gazpacho salsa

Name: Garlic prawn bruschetta with gazpacho salsa
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 16 green prawns, peeled (tails intact), deveined; 3 garlic cloves; 1/3 cup (80ml) olive oil, plus extra; 2 ripe tomatoes, deseeded, chopped; 2 spring onions, thinly sliced; 1 Lebanese cucumber, peeled, chopped; 2 tablespoons chopped flat-leaf parsley; 1 tablespoon sherry vinegar or red wine vinegar; 1 teaspoon caster sugar; 4 slices sourdough; Lemon wedges, to serve

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20m

15m

Garlic prawn bruschetta with gazpacho salsa

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Experience this crowd-pleasing starter that will entertain your family and friends all summer long.

16 green prawns, peeled (tails intact), deveined
3 garlic cloves
1/3 cup (80ml) olive oil, plus extra
2 ripe tomatoes, deseeded, chopped
2 spring onions, thinly sliced
1 Lebanese cucumber, peeled, chopped
2 tablespoons chopped flat-leaf parsley
1 tablespoon sherry vinegar or red wine vinegar
1 teaspoon caster sugar
4 slices sourdough
Lemon wedges, to serve

Method

1.

Toss prawns in a bowl with 1 chopped garlic clove and 2 tablespoons olive oil. Season, then marinate while you make the salsa.
2.

Mix tomato, onion, cucumber, parsley, vinegar and sugar with 1 chopped garlic clove and remaining oil. Season.
3.

Heat a chargrill pan or barbecue to medium-high. Brush bread with extra oil, then grill for 1-2 minutes each side until charred. Rub with remaining halved garlic clove. Keep warm.
4.

Grill prawns, in batches if necessary, for 2 minutes each side until just cooked. Spoon over bread, scatter with salsa, then drizzle with more oil and serve with lemon wedges.