• Smoky prawns with zesty aïoli

    Serves: 4
    Cooking Time: 45 mins


    • 60ml (¼ cup) olive oil
    • 15ml (1 tbsp) smoked paprika
    • 3 large garlic cloves, peeled and roughly chopped
    • zest and juice of 1 lemon
    • sea salt and freshly ground black pepper, to taste
    • 16 large prawns, deveined
    • Aïoli

    • 250ml (1 cup) good-quality mayonnaise
    • 1 garlic clove, peeled and minced
    • 30ml (2 tbsp) olive oil
    • zest and juice of ½ lemon
    • 30ml (2 tbsp) fresh flat-leaf parsley, finely chopped + extra, to garnish
    • chargrilled lemons, to serve



    In a large bowl, combine the 60ml (¼ cup) olive oil, paprika, chopped garlic, and zest and juice of 1 lemon and season well to taste. Add the prawns, toss to coat, cover and refrigerate to marinate, 15 – 20 minutes.


    Cook the prawns on a hot griddle pan, basting with the marinade as you go. Turn the prawns after 5 minutes and cook until the flesh is cooked through and the shells are pink, 3 – 5 minutes.


    For the aïoli, combine the mayonnaise, minced garlic, 30ml (2 tbsp) olive oil, zest and juice of ½ lemon and the parsley, and season well to taste.


    Serve the prawns garnished with parsley and with a side of zesty aioli and chargrilled lemons for squeezing.