|
48
medium green prawns |
Without
removing shells, cut legs off the prawns. With a sharp knife, slit
shells along backs. De-vein, keeping shells in tact. Pat
prawns dry with paper towels. Rub pesto mixture inside shells of
prawns, cover and marinate for about 1 hour in the
refrigerator.
Char grill prawns, preferably on a charcoal fire close
to ash white coals, for about 3 minutes on each side. Fill
your glasses with Viogner ... and discover how good life can
be!
serves 8 |