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
The love this recipe
Pepperberry & Lemon Myrtle-spiced prawns are a wonderful combination of beautiful herby charred flavour on the outside and sweet prawn meat inside.
The mix of Australian Native Pepperberry Leaf and Lemon Myrtle is the perfect marriage of flavours and makes the best seasoning, especially for seafood! I place them lengthwise on skewers so they cook nice and evenly, but if you don’t have skewers, you can just as easily place them straight on the barbie.
Serve these with a homemade Lemon Myrtle mayonnaise that has a wonderful herbal zingy creaminess that works so well with the prawns. This recipe is for a standard family of 4 – with 4 prawns per person – but you can double, triple, or even quadruple the recipe to suit the number of guests you have. These are also perfect for either an entrée or a main, just adjust the quantities accordingly.
Directions
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.
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.
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
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!
