- Prep Time:15 mins
- Cook Time:4 mins
Prawns with Pesto Butter
When sizzle season rolls around, almost nothing beats prawns hot off the grill! The sweetness of the added capsicum cuts through the richness of the tasty pesto butter to create a flavour that everyone will love. Depending on the size of your prawns, this is a fantastic recipe to serve to your guests as an entree or main.
Original recipe by Leggo's | 1.12.15
+1 1 CAN (125g) EDGELL DICED CAPSICUM
- 100g butter, softened
- 2 tablespoons Leggo’s Pesto – Traditional Basil
- 12 large whole green prawns, in their shell and heads intact
- Oil spray, for cooking
Combine butter and Leggo’s Pesto in a small bowl.
Using a small sharp knife and cutting from back of the head to the tail, make a deep slit down through the back of a prawn, leaving tail intact. Discard vein. Repeat with remaining prawns.
Lightly brush a preheated BBQ grill plate with oil and press prawns “legs” side down. Cook for 1-2 minutes or until shells are lightly browned and prawns have changed colour. Turn over pressing lightly to open out shell. Continue to cook for a further 1-2 minutes.
Spread cut side of each prawn with pesto flavoured butter.
SPRINKLE WITH DRAINED EDGELL DICED CAPSICUM.
Serve immediately with lemon wedges.
Use Leggo’s Pesto – Sundried Tomato for something a little different in flavour.