An easy, herby seafood dish with a touch of lemon.
YIELDS
2 Servings
PREP TIME
1 Hr, 5 Mins
COOK TIME
6 Mins
TOTAL TIME
1 Hr, 11 Mins
- 12 large tiger prawns, peeled and de-veined
- 2 tbsp Dijon mustard
- 50g melted butter
- 3 garlic cloves, crushed
- 2 tbsp olive oil
- 2 tbsp basil, chopped
- 1 lemon, juiced
- 1 pinch salt
- 1 pinch white pepper
- Combine all the ingredients in a shallow dish and mix well.
- Add the prawns and toss to coat.
- Cover and marinade in the fridge for 1 hour.
- Remove the prawns, leave them loose or thread on to skewers.
- Cook over medium heat for 2 – 3 minutes each side.