Grilled King Prawns and mojo verde

  • Serves: 2
  • Prep: 35 minutes
  • Difficulty: Easy

Ingredients:

12 raw, shell-on king prawns

2 green bell peppers

1 stick of celery

1 shallot

2 cloves garlic

1 green chilli

30g coriander

30g parsley

25ml balsamic vinegar

100ml extra virgin olive oil

1 lime (zest and juice)

1 tsp ground cumin (or cumin seeds)

sea salt


Ideally make your mojo verde a day before to allow the flavours to fully develop

1. Deseed the green peppers. Dice the peppers, shallot and celery into 1cm pieces.

2. Roast at 180c / gas mark 4 for approximately 30 mins until soft.

3. Once ready, leave the roast vegetables until cooled to room temperature.

3. Add to a food processor with the rest of the ingredients and blend until smooth.

4. Transfer to a bowl and cover (ideally leave until next day).

5. Grill (or pan fry) the prawns for about 5 mins, making sure to cook until pink.

6. Serve the prawns with a drizzle of olive oil and the mojo verde on the side.