- 16 Dec 2016
Eleven months down and one to go before we wrap-up 2016, and as usual, the festive season has snuck up on us in its usual cheer-filled manner. Before we can even begin preparing ourselves to start a-fresh and don our ‘out-with-the-old, in-with-the-new’ mentality for 2017, we’re busy gearing up to gather our nearest and dearest and celebrate the holidays.
Finally, just before the big day, make sure your barbecue is perfectly primed to cook your prawns to absolute perfection. Cleaning up chemical-free with ENJO is the way you do this! Check out our recent barbecue post and follow the simple steps to a better tasting barbecue.
Enjoy and happy holidays!
Aussie tiger prawns
Green olives (sliced)
Flat leaf parsley
Extra virgin olive oil
^Can be adjusted to suit your flavour preference and number of guests!
Cut your chorizo and a lemon in half and place face down on the hot barbecue
After a couple of minutes remove the chorizo from the grill
Cut the Tiger prawns lengthways, remove the vein but keep the shell in tact. Place the prawns on the barbecue shell side down
Tip: Cooking prawns in their shells prevents them drying, protects the flesh and allows the prawns to cook in their own juice, preserving the flavour
In a bowl prepare chopped preserved lemon, sliced green olives and barley. Take the chorizo off the barbecue, chop, and add to the bowl
Add freshly chopped coriander, flat leaf parsley and mint to the bowl
Tip: Add the herbs to the chorizo when it is still warm to release the flavours
Add chopped spring onion and season with sea salt and extra virgin olive oil. Lay the salad onto a serving plate
Once the prawns are cooked lay on top of the salad and squeeze over the barbecued lemon