Andy Allen's BBQ Prawns with Salsa Verde

To be honest, this salsa verde isn't just good for prawns. You could totally smash it on any type of fish, steak, chicken or veggies… pretty much anything you want to taste epic!

Prepping The Prawns

1. Butterfly the prawns and remove the poop shoot.
   (No one likes to eat prawn shit!)

2. In a small bowl, mix together a couple of tablespoons of olive oil, the zest of a lemon and a decent couple of pinches of salt and pepper.

3. Brush the oil mixture over the flesh of the prawns.

4. Throw the prawns on the BBQ or fire shell side down and let them cook for about 3 minutes or until the flesh starts to turn a pale whitish colour.

Salsa Verde Ingredients

• 1/2 a bunch of mint - leaves picked

• 1/2 a bunch of parsley - leaves picked

• 1/2 a bunch of basil - leaves picked

• 1tbs baby capers

• 3 anchovy fillets

• 1/2 clove of fresh garlic

• Zest and juice of 1 lemon

• 3tbs red wine vinegar

• 1tsp dijon mustard

• 6tbs extra virgin olive oil

• salt & pepper

Method

1. Finely chop the herbs, baby capers, anchovies and garlic and whack it in a bowl.

2. Add the lemon juice and zest, red wine vinegar, dijon mustard and olive oil. Give it a good old mix and then season it up with some salt and pepper.

To Serve

1. Stack up the prawns on a plate and go hard with the salsa verde!

2. Smash as many as you can with a can of Travla on hand of course!