Email to Cat      

Prawns: Pesto-Marinated Prawns

Source of Recipe


Ray's Boathouse, Seattle, WA






List of Ingredients



• 1/2 cup packed chopped fresh basil
  
• 1/4 cup pine nuts
  
• 1 Tbsp chopped garlic
  
• 1/2 cup olive oil
  
• 1/2 tsp kosher salt
  
• Pinch black pepper
  
• *
  
• 1 lb. prawns (16-20 per lb.), peeled, deveined, tails on
  
• 1 lemon, cut in half
  






Instructions



1. In a blender, combine basil, pine nuts, garlic, olive oil, salt and pepper. Blend until well combined, scraping down sides of blender. (This can be made a day in advance and kept in the refrigerator.)
   
   
2. In a separate bowl, combine prawns and basil marinade and toss to coat evenly. Cover and marinate in the refrigerator for at least 4 hours or overnight.
   
   
3. Heat a grill or nonstick pan to medium-high. Remove prawns from the marinade and place on the grill or in the pan. Squeeze the lemon juice over the prawns and cook until they are no longer translucent in the center, about 1 minute on each side.
   
   Serve warm or chilled.
   
   Serves 4