Grilled prawns with pistou
Instructions:
You can substitute 1 pound large shrimp with shells for the prawns. 1 / 4 cup whole raw almonds 2 cups loosely packed fresh basil leaves 1 cup loosely packed fresh flat-leaf parsley 12 anchovy fillets, rinsed 2 garlic cloves, peeled 1 / 4 cup plus 2 tablespoons extra-virgin olive oil Zest of 1 lemon, plus lemon wedges, for serving Coarse salt and freshly ground pepper 12 prawns, shells and heads intact
SERVES 4
- Preheat the oven to 350ï€ F. Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely; coarsely chop.
- Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined. Add the oil in a slow, steady stream, and process until smooth. Transfer to a large bowl. Stir in the lemon zest; season with salt and pepper. Reserve 1/ 4 cup pistou for dipping.
- Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds).
- Toss the prawns with the remaining pistou. Grill, turning once, until cooked through, about 2 1/ 2 minutes per side; season with salt and pepper. Serve with the lemon wedges and reserved pistou for dipping.