Grilled Prawns with Romesco Sauce

Number of Portions
Grilled Prawns with Romesco Sauce


- 40 raw, shell-on tiger, tiger prawns
- 5 ripe tomatoes, halved
- 2 tbsp Paprika
- 1 tsp Crushed Chillies
- 2 tbsp Parsley
- 50 grams toast, chopped
- 5 tbsp olive oil
- 4 tbsp lemon juice
- Sea Salt
- Black Peppercorns
- lime wedges to garnish


Pre-heat the grill and cook the prawns for a few minutes until they have turned pink.

Meanwhile, cook the tomatoes for 10 minutes. Remove from the heat. Scoop the seeds from the tomatoes and place the pulp in a food processor. Add the remaining ingredients and blend until smooth.

Spoon the sauce into a bowl and arrange the prawns around. Garnish with lime wedges.

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