Skewered Rosemary Prawns with Mint Pesto

Ingredients for Skewered Rosemary Prawns with Mint Pesto

• 80g pine nuts, toasted

• 3 garlic cloves, peeled

• 2 tablespoons (packed) feta cheese

• 2 tablespoons (packed) Parmesan cheese

• 1 tablespoon coarsely chopped jalapeño chilli

• 1/2 teaspoons salt

• 1/2 teaspoons ground black pepper

• 2 cups (packed) fresh mint leaves

• 2 tablespoons fresh lemon juice

• 80ml extra-virgin olive oil

• 24 large uncooked prawns (about 900g ), peeled, deveined, tails left intact

• 2 tablespoons olive oil

• 2 garlic cloves, minced

• 1 tablespoon chopped fresh parsley

• 45ml fresh lemon juice

• 24 4-inch-long woody rosemary sprigs

How to make Skewered Rosemary Prawns with Mint Pesto

Combine first 7 ingredients in processor. Using on/off turns, process until mixture is smooth. Add mint leaves and lemon juice; process until smooth, stopping occasionally to scrape down sides of bowl. Gradually add oil and process until mint pesto is smooth and creamy. (Can be made 1 day ahead; cover and refrigerate.)

Preheat grill. Sprinkle prawns with salt and pepper. Whisk oil, garlic, and parsley in medium bowl to blend. Add prawns; toss to coat. Let stand at room temperature 15 minutes. Arrange prawns in single layer on grill pan. Grill until opaque in centre, about 2 minutes per side. Transfer to large bowl; sprinkle with lemon juice and toss with 1/2 cup mint pesto. Starting at base end of rosemary, skewer 1 prawns on each sprig. Arrange on platter and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.