If there’s anyone who knows a thing or two about summer BBQs, it’s the boys from Bondi Harvest. We’ve teamed up with the duo again after our awesome Bells to Bondi road trip to bring you the perfect summer BBQ recipe (giving new meaning to ‘put another shrimp on the barbie!’).
As one half of the foodie YouTubers, Mark Alston is obsessed with chimichurri, especially this recipe in which the chimichurri doubles as both a marinade for the prawns and a sauce to serve them with. Handy tip: leave the prawn shells on to protect the delicate flesh and to get a juicier, tastier result!
GRILLED CHIMICHURRI PRAWNS
1 firmly packed cup chopped parsley
1 firmly packed cup chopped coriander (cilantro)
½ firmly packed cup chopped oregano
1 garlic clove, finely chopped
200 ml (7 fl oz) extra virgin olive oil
1½ tablespoons red wine vinegar
1 tablespoon balsamic vinegar
Small pinch of dried chilli
Zest of 1 lemon
6 green king prawns, shells intact
Lemon wedges, to serve
To make the chimichurri, put the parsley, coriander, oregano, garlic, oil, vinegars, chilli, and zest in a small bowl. Season with salt and pepper and mix.
Spoon half the chimichurri over the prawns, cover and allow to marinate for at least 5 hours in the fridge. Reserve the remaining chimichurri for serving.
Preheat the barbecue grill to medium heat. Cook the prawns for 5 minutes, turning them continuously, or until they are coloured.
Put the prawns on a clean plate and serve drizzled with the reserved chimichurri and lemon wedges on the side.
This is an extract from Bondi Harvest by Guy Turland and Mark Alston, published by HarperCollins and available for only RRP $39.99. Available at all good bookstores and by clicking here. For more delicious recipes, make sure you subscribe to the Bondi Harvest YouTube Channel here.