Grilled Prawns with Sourdough Avo Toasts
INGREDIENTS
25ml olive oil
2 cloves garlic, finely sliced
Sea salt and freshly ground black pepper
500g large black tiger prawns, cleaned
60ml mayonnaise
30ml sriracha sauce
15ml Worcestershire sauce
Juice and zest of 1 lemon
6 slices of sourdough bread
Olive oil
2 avocados
Lemon juice
METHOD
Place the olive oil in a bowl with the garlic, salt, and pepper.
Clean and devein the prawns. Next, skewer the prawns by inserting small wooden skewers up through the tail and towards the head. Brush the prawns with the garlic oil and set aside.
To make the Marie Rose sauce, place the mayonnaise, sriracha sauce, Worcestershire sauce and the juice and zest of a lemon in a bowl and mix well. Season to taste.
Place a Le Creuset 30cm Signature Deep Square Grill over a medium heat. Once hot, place the prawns onto the grill. Allow grill marks to appear and for the prawns to turn bright pink (this should take 2 minutes on each side).
Drizzle the sourdough in olive oil and place on the hot grill. Allow the griddle marks to form and the bread to toast, about 2 minutes on each side.
Halve the avocados and remove the stones. Brush them with the remaining garlic olive oil and place, open side down, on the hot grill for 1 minute.
Serve the prawns with a squeeze of lemon juice, the Marie Rose sauce, grilled avocados, sourdough, and chargrilled lemon halves.
Cook’s Note: If you prefer to remove the shell and the head of the prawns, the cooking time will reduce, but the flesh with still turn pink once cooked.