Barbecued prawn skewers and salsa verde

Barbecued prawn skewers and salsa verde

Makes 6 skewers

24 large green prawns, peeled, deveined and with tails on6 pre-soaked bamboo skewers2tbsp extra virgin olive oilSalt and pepper to tasteLemon wedges, to serve

Salsa verde1 cup flat-leaf parsley leaves1/2 cup basil leaves1/4 cup mint leaves2tbsp baby capers5 anchovy fillets1/2 cup extra virgin olive oil1/4 cup red wine vinegarJuice of 2 lemonsSalt and pepper to taste

Thread the prawns onto the skewers, through one side of the tail, out the other and then through the body of the prawn.Repeat until 3-4 prawns have been threaded onto each skewer. Drizzle with olive oil and season with salt and pepper.On a hot barbecue or chargrill pan, grill the prawns for around 90 seconds each side or until the prawns change colour and are just cooked through.To make the salsa verde, finely chop all the herbs, capers and anchovy fillets and place in a bowl. Add the olive oil, red wine vinegar and lemon juice. Season with salt and pepper to taste.Spoon the salsa verde over the prawns and serve with lemon wedges.