Ingredients
3pounds 6/8 count white prawns 2 ounces basil chopped 1/2 bunch italian flat leaf parsley chopped 1/2 bunch fresh chives minced 2 tablespoons minced garlic 1 tablespoon red chile flakes crushed 1 cup olive oil 1 tablespoon crushed pink peppercorns
for the piquillo pepper aioli 1 cup piquillo peppers drained 6 egg yolk 1 tablespoon paprika 2 tablespoons honey garlic 1/4 cup chopped cilantro 3 tablespoons red or sherry wine vinegar 2 cups canola oil
salt and white pepper
Preparation
devein prawns by cutting thru the back of the shell and peeling the shell completly off next make a slightly deeper incision into the back of the prawn and slice about 1/2 way thru the prawn will have a vein that you will need to remove rinse with cold water turn prawns over and make an couple of slices on the back side to keep the prawns from curling,skewer prawns with 10 inch skewers(if you are using wood soak overnight in water) use 2 skewers lay prawns down in a row and carefully skewer (dont stab yourself)reserve prawns in the refrigerator combine herbs in a bowl with oil chili flakes and garlic ,brush on prawns and marinate for at least 1 hour To make aioli combine all ingredients in blender except oil and process on medium slowly add oil until combined refrigerate for at least 1 hour to set up, grill prawns until cooked to your preference serve with aioli and garnish with cilantro
