Who doesn't need a drink or 10 with the current news coming out of America! Well this week we have the Skigh Coda Chardonnay to either toast a Biden victory or numb the thought of another 4 years of Trumpisms. Comfort food wise, look no further than these BBQ Prawns from Chef Tom Walton.
1kg green tiger prawns
2 tbsp olive oil
1 tbsp flake sea salt
Zest 1 lemon
1 cup mayonaise
2 tbsp tomato ketchup
1 tsp smokey tabasco sauce
Juice half lemon
2 tbsp worcestershire sauce
Lemon wedges, to serve
Pinch smoked paprika to serve, optional
Preheat a BBQ, grill plate or large dry frying pan.
Toss the prawns in the olive oil, salt and cook in batches over the BBQ or grill, about 4 minutes, turning often. Towards the end, grate the lemon zest over the prawns just to heat through and gently toss over.
Meanwhile mix all the sauces together for the marie rose/cocktail sauce. Serve the cooked prawns, in shell, with extra lemon wedges and a dusting of paprika, ready to be peeled and dipped.