Ingredients:

  • 5 lb (approx. 24 large/jumbo) Prawns (Shrimp), raw, peeled, deveined, tail-on
  • 1 cup Cherry or Grape Tomatoes
  • 1 medium Lemon, cut into wedges (for serving garnish)
  • ½ cup Quality Basil Pesto
  • 1 Tbsp Freshly squeezed Lemon Juice
  • 2 cloves Garlic, finely minced
  • 2 Tbsp Extra Virgin Olive Oil (plus extra for grilling)
  • ½ tsp Kosher Salt
  • ¼ tsp Freshly Ground Black Pepper

Instructions:

  1. If using bamboo skewers, soak them in water for at least 30 minutes prior to use to prevent burning on the grill.
  2. Prepare the Marinade: In a medium bowl, whisk together the pesto, lemon juice, minced garlic, olive oil, salt, and pepper until well combined.
  3. Marinate the Prawns: Add the peeled prawns (or shrimp) to the marinade. Toss gently to coat. Cover and refrigerate for exactly 30 minutes. Do not exceed 45 minutes, as the acid can toughen the meat.
  4. Pre-heat the Grill: Heat your barbecue or grill pan to medium-high heat (around 400°F / 200°C). Clean the grate thoroughly and lightly oil the bars to prevent sticking.
  5. Thread the Skewers: Remove the prawns from the marinade (discard the excess marinade). Thread the prawns and cherry tomatoes onto the skewers, alternating ingredients (e.g., Prawn, Tomato, Prawn, Tomato).
  6. Grill the Skewers: Place the skewers directly over the hot part of the grill. Grill for 2 to 3 minutes per side, for a total cook time of 4 to 6 minutes.
  7. Check for Doneness: The prawns are done when they turn bright pink, curl into a 'C' shape, and the flesh is opaque throughout.
  8. Rest and Serve: Remove the skewers immediately from the heat. Transfer to a platter, season lightly with a pinch of flaky salt, and squeeze fresh lemon juice over the top before serving.