Raise your barbecue game with these punchy skewers that perfectly match the sweetness of meaty king prawns with the fieriness of warming piri piri. Scoop these barbecued delights up in a crisp Romaine lettuce leaf, drizzle with a sharp basil dressing, and devour.
Put the prawns and piri piri sauce in a bowl and toss to coat. Cover and put in the fridge
to marinate for 30 minutes.
Meanwhile, make the dressing by putting
the basil, oil, garlic, ground almonds, Parmesan and lemon zest in a small food processor and whizzing until combined. Season.
Thread the prawns onto skewers (pre-soaked for 15 minutes, if wooden) and grill for 5 minutes on each side, or until pink and cooked through (alternatively, cook indoors under a hot grill or in a smoking griddle pan). To serve, arrange the lettuce on plates and top with the prawns. Drizzle over the basil and lemon sauce.
See more BBQ fish and seafood recipes