CHARRED PRAWNS (SHRIMP) WITH CAPSICUM MAYONNAISE

Charred Prawns (Shrimp) With Capsicum Mayonnaise image

Provided by Jewelies

Categories Peppers

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1 kg large raw shrimp
4 garlic cloves, crushed
3 tablespoons lime juice
1 teaspoon ground cumin
1/2 cup fresh coriander leaves, chopped
lime wedge, to serve
1 small red capsicum
6 garlic cloves, unpeeled
1 tablespoon olive oil
1/3 cup whole-egg mayonnaise
1 tablespoon lemon juice

Steps:

Peel and devein the prawns, leaving the tails intact.
Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
Cover and refrigerate for at least 2 hours.
To make the capsicum mayonnaise, preheat the oven to 190°C
Cut the capsicum into quarters and remove the seeds and membrane.
Place on a baking tray with the garlic and drizzle with the olive oil.
Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
Place in a food processor with the mayonnaise and process until fairly smooth.
Place in a bowl and stir through the lemon juice.
Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
You may need to do this in batches depending on the size of your pan.
Serve the prawns with the mayonnaise and a wedge of lime.