Pepper Berry & Lemon Myrtle-Spiced Prawns with Lemon Myrtle Mayo

PREP TIME

40 minutes

COOK TIME

5 minutes

YIELDS

4

Ingredients

  • 16 shelled Australian green prawns
  • 16 skewers – soaked in water for 1 hour prior to avoid burning
  • 1/2 tsp The Spice People’s Australian Native Pepperberry Leaf
  • 1 tsp The Spice People’s Lemon Myrtle
  • Juice of 1 lemon +1 lemon cut into wedges for garnish
  • 4 tbsp olive oil
  • 1/2 tsp salt
  • 1 cup good-quality, whole-egg mayonnaise

Directions

  1. In a small bowl, combine your olive oil, juice of half a lemon, salt, Pepper Berry, and 1/2 tsp of the Lemon Myrtle. Mix well.
  2. Gently skewer each prawn through the middle, piercing one end through the tail and the other through the top head end. Lay your skewered prawns out on a tray and drizzle your marinade evenly over them – set aside to marinate for 30 minutes.
  3. Heat your BBQ or griddle pan to medium-high heat. Once hot, place your prawns on, leaving at least 1 cm between each. Cook for 2-3 minutes on each side or until they turn opaque. As they cook, baste the prawns with the extra marinade left behind in the tray. Remove from the hot plate and squeeze with a little lemon juice
  4. While the prawns cook, combine your remaining Lemon Myrtle leaves, lemon juice, and mayo in a small bowl.
    Serve it alongside your grilled prawns with wedges of fresh lemon and enjoy!

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