Spanish prawns with almond and roasted capsicum dressing
Fresh flat-leaf parsley
1 tbs, chopped, plus extra chopped parsley to serve
Fresh lemon rind
2 tsp, finely grated
1½ tsp, smoked
Raw peeled prawns
18 small, (450g), peeled, tails intact
2 tbs, roasted, unsalted
Roasted capsicum, not in oil
150 g, fire roasted peppers, chopped
- Combine parsley, rind, 1 teaspoon paprika, cumin, cinnamon, 1 tablespoon oil and 1 tablespoon lemon juice in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
- Process almonds, capsicum, remaining paprika, lemon juice and olive oil in a food processor until smooth. Season with salt and pepper.
- Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side or until cooked through. Serve prawns with roasted capsicum dressing, sprinkled with extra parsley.