Yields2 ServingsPrep Time1 hr 5 minsCook Time6 minsTotal Time1 hr 11 mins
An easy, herby seafood dish with a touch of lemon
12 large tiger prawns, peeled and de-veined
2 tbsp Dijon mustard
50 g 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