October 16, 2018
Snacks, Shellfish, Shrimp,
Fruit, Appetizers, Easy/Beginner Cooking, Quick Meals, Game/Sports Day, Weeknight Meals, Grill (Electric), Grilling (Outdoor), Stove Top, No Eggs, Lime, Hot Appetizers more
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"From our weekday newspaper The West Australian. Times are estimated. They recommend the aioli is great as a dipping sauce for potato wedges."
Begin by making the aioli by putting the amyo into a small mixing bowl and finely grate in one of the garlic cloves and then add the lime zest and juice and the mustard and whisk the mixture together to combine.
Taste - it should be garlicky and zesty, so if you think it neeeds another garlic clove or squeeze of lime, go for it and then season with salt and pepper and spoon into a pretty serving bowl.
For marinade, put the garlic, lime zest and juice into a shallow bowl and season well with salt and pepper and add your prawns, toss to coat them in the marinade and allow them to sit for 10 minutes and heat a griddle pan or the barbecue until very hot.
Thread the prawns on to wooden skewers - if you are making them for a crowd as part of a party buffet, snap long skewers in half and thread 2 prawns on each half skewer.
Pole a wedge om lime on to each skewer and dab the vegetable on to a was of kitchen paper and wipe over the griddle pan or barbecue grate, just to give a light coating.
Grill the skewers for 2 to 3 minutes per side, or until prawns are bright pink and have firmed up.
Serve on a big platter with the aioli for dipping.
The hot lime wedges on each ckewer are great for squeezing over the top, too.
Essentila equipement, if you are using wood skewers, soak them for 30 minutes before you use them, to ensure they don't burn.
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