Name: Barbecued prawn salad with basil mayo
Cook time: 10 min
Total time: 10 min
Yield: 6
Ingredients: Basil mayo; 1/2 cup (150g) whole-egg mayonnaise; 1 large avocado (320g), coarsley chopped; 1/2 clove garlic, crushed; 1 1/2 tablespoon wasabi paste; 1 1/2 tablespoon lime juice; 1/4 cup coarsely chopped fresh basil leaves; 1 tablespoon water, approximately; 24 medium green prawns (shrimp) (1kg); 1/4 cup (60ml) vegetable oil; 1/3 cup (80ml) lime juice; 4 clove garlic, crushed; 1 teaspoon chilli flakes; 80 gram (2½ ounces) baby rocket leaves; 4 lebanese cucumbers (520g), sliced lengthways into ribbons

Ingredients

Basil mayo

1/2 cup (150g) whole-egg mayonnaise

1 large avocado (320g), coarsley chopped

1/2 clove garlic, crushed

1 1/2 tablespoon wasabi paste

1 1/2 tablespoon lime juice

1/4 cup coarsely chopped fresh basil leaves

1 tablespoon water, approximately

24 medium green prawns (shrimp) (1kg)

1/4 cup (60ml) vegetable oil

1/3 cup (80ml) lime juice

4 clove garlic, crushed

1 teaspoon chilli flakes

80 gram (2½ ounces) baby rocket leaves

4 lebanese cucumbers (520g), sliced lengthways into ribbons

Method

1.To make basil mayo, blend or process mayonnaise, avocado, garlic, paste, juice and basil until smooth. Transfer to a medium bowl; add enough of the water to form a drizzling consistency. Season to taste. Cover, refrigerate until required.

2.Shell and devein prawns, leaving tails intact.

3.Combine oil, juice, garlic and chilli in a large bowl; season. Add prawns; toss to combine. Cover, refrigerate for 30 minutes.

4.Preheat barbecue (or grill or grill pan). Barbecue prawns for 1 minute each side or until just cooked through.

5.Divide rocket and cucumber among plates. Top with warm prawns; drizzle with a little of the mayonnaise. Accompany with remaining mayo, and lime or lemon cheeks, if you like.

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