Prawns

Tomato and tarragon prawn skewers

Name: Tomato and tarragon prawn skewers
Yield: 12
Ingredients: 1⁄2 bunch basil, leaves picked, plus extra to serve; 1⁄2 bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon, plus extra wedges to serve; 1 garlic clove; 24 large green prawns, peeled and cleaned, tails intact; 1⁄4 cup (60ml) extra virgin olive oil; 6 medium truss tomatoes, halved

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by Colin Fassnidge

Chef and My Kitchen Rules judge

Nov 28, 2016

A sizzling starter to serve before the main event this Christmas.

1⁄2 bunch basil, leaves picked, plus extra to serve
1⁄2 bunch tarragon, leaves picked Finely grated zest and juice of 1 lemon, plus extra wedges to serve
1 garlic clove
24 large green prawns, peeled and cleaned, tails intact
1⁄4 cup (60ml) extra virgin olive oil
6 medium truss tomatoes, halved

Method

1.

To make the prawn marinade, place the basil, tarragon, lemon juice and zest, garlic and olive oil in a food processor, season, and whiz to a rough paste.
2.

Thread a prawn onto a skewer, then a tomato half, then another prawn. Repeat with remaining prawns and tomatoes to make 12 skewers. Brush all with the paste.
3.

Preheat barbecue or chargrill over a high heat. Cook the prawn skewers for 2-3 minutes a side until just cooked through. Serve with extra lemon wedges and basil leaves.