Bay Scented Shrimp With Basil Mayonnaise |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Impress your friends with these fragrant and juicy shrimp - perfect for the barbecue. Ingredients:
2 ounces fresh basil leaves |
6 tablespoons olive oil |
1 cup mayonnaise |
1 lime, juice |
32 jumbo shrimp, raw with heads and shells removed |
24 bay leaves |
salt and pepper |
6 tablespoons olive oil |
Directions:
1. If using wooden or bamboo skewers, soak eight in cold water for about half an hour.
2. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
3. Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil.
4. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
5. Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well.
6. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.
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