Ingredients
The following ingredients have 2 Servings
- 12 big prawns
- 4 bbq skewers, soaked in water
- Zest and juice of 2 limes
- 4 cloves garlic, smashed and peeled
- 4 ounces fruity olive oil
- Sea or kosher salt and pepper to taste
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1 egg yolk
- 4 ounces canola oil
- 4 ounces fruity olive oil
- Zest and juice of 1 lime
- Handful cilantro leaves and stems, chopped
- Sea or kosher salt and pepper to taste
Instruction
- If using bamboo skewers, stick them into a vase filled with cold water. This will keep them from shedding splinters (ouch) or bursting into flame on the grill. Mix all marinade ingredients together in a shallow bowl. Add shrimp and toss to coat them. Set aside while you light the bbq and make your aïoli.
- Light the bbq. Make your aïoli. Place minced garlic and salt in the bowl of a food processor. Pulse to blend. With the machine running, add the egg yolk. Begin adding the canola oil a soup spoon full at a time. When finished, and with motor still running, add the olive oil in a slow, steady stream. Last, add the lime juice and zest. Turn out into a bowl. Fold in the cilantro. Taste, and adjust seasonings as you wish. Your aïoli should be soft and ready to be draped gently over those lovely shrimp.
- Remove shrimp from marinade. Slide three of them onto each skewer. Grill them until almost pink through - it's fine if there is still a line of grey in the center. By the time they drop into your aïoli, they will be done through, and oh so very tender. Slide them onto plates with a beautiful summer salad, top up your glasses of something sparkling, and sit down to a summer's brightly flavored dinner.
