Griddled Prawns with Smoked Garlic Mayo
For a tasty and smokey addition to your table, try these flame griddled prawns dipped in our smoked garlic mayo. This unmissable dish combines the creamy and bold flavour of our all natural mayo and the delicate flavour of grilled seafood for a summer treat the whole family will rave about.
700g of raw prawns or langoustines, defrosted with heads and tails intact.
4 tbsp of olive oil
small bunch of parsley
2 large garlic cloves
1 small lemon
chilli flakes (optional)
salt & pepper to taste
Mince the garlic, finely chop the parsley and juice the lemon and mix together in a large bowl with the olive oil, salt and pepper and crushed chilli (optional).
Add prawns to the bowl, toss and generously coat all the prawns, cover and leave in the fridge for at least 30 minutes to marinade.
Either thread the prawns on wet wooden skewers cook individually or if large enough to cook alone. Discard any remaining marinade. Preheat the BBQ or heavy iron griddle pan to a high heat.
Lightly oil the BBQ or griddle pan and cook for 2-3 minutes each side or until prawns change colour and curl.
Spoon a generous amount of The Foraging Fox Smoked Garlic Mayo into a ramekin, peel and dip your prawns in!