Grilled prawn skewers with salsa

[AmirA]

If you don't have a shell fish allergy then this is for you:

Ingredients Prep time: 30-40 minutes | Serves: 4
For the prawns:
 24 prawns, deveined with shells on
 4 cloves garlic, peeled
 20g fresh ginger, peeled
 10g coriander
 Juice of 2 lemons
 100ml olive oil
For the salsa verde:
 20g basil
 10g parsley
 10g coriander
 10g mint
 10ml Dijon mustard
 1 tsp capers
 2 cloves garlic, peeled
 200ml olive oil
 Juice of ½ lemon
 A drizzle of honey
 Salt and pepper
 Method 1. Place the garlic, ginger, coriander, lemon juice and olive oil into a blender and blend until smooth. Put together with the prawns in a bowl and allow to marinade for 30 – 40 minutes.
 2. Place the basil, parsley, coriander, mint, mustard, capers, garlic and olive oil into a blender and blend well. Season with lemon juice, honey, and salt and pepper.
3. Place two prawns onto each skewer. Heat a grill pan over a medium heat. Grill prawns for two minutes on each side or until perfectly pink and cooked through.
 4. Serve dipped in salsa verde.

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