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GRILLED LIME PRAWNS WITH AIOLI

Plum Gorgeous
by Romney Steele
Use your fingers when eating these lime-dusted prawns, savoring every morsel with gusto. Look for spot prawns or large shrimp, preferably with the heads on. The aioli will keep in the refrigerator for about a week.
Serves 3 to 4
 

INGREDIENTS

Aioli
• 1 clove garlic, smashed
• Pinch salt
• 2 egg yolks
• 1 cup olive oil
• 2 teaspoons finely grated lime zest
• Fresh lime juice

Prawns
• 1½ to 2 pounds prawns, with heads on
• Sea salt and freshly ground black pepper
• Juice and finely grated zest of 2 limes, plus lime wedges for serving
• Olive oil, for drizzling
 

DIRECTIONS

To make the aioli, place the garlic in a ceramic or wooden bowl with a pinch of salt and mash to a smooth paste with a pestle. Beat in the egg yolks. Gradually add the olive oil, continuing to beat with the pestle, until a thick puree forms. Stir in the lime zest, and add juice to taste. Add more salt, diluted with a little warm water, if needed. The aioli can also be made in a food processor.

To prepare the prawns, rinse and pat dry, but don't remove the heads. Thread a wooden skewer through the tail end to the head so that each prawn stands straight like a soldier. Place in a shallow dish and season both sides with salt and pepper. Sprinkle with the lime zest and squeeze fresh lime juice over the top. Drizzle with olive oil.

Heat a grill pan or outdoor grill to medium heat. If using a grill pan, brush a little oil on its surface as it heats. Grill the prawns until opaque in the center, about 2 minutes per side. Serve with the aioli and fresh limes on the side for squeezing.