Maggie Beer

Moroccan Barbecued Prawns

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Step 1: Preheat a BBQ griddle on a high heat.

Step 2: To prepare the prawns, peel away the shell from the body of each prawn, leaving the head and tail intact. Make a small incision along the back of the prawn, cutting approximately half way through the flesh, then remove the intestinal track and discard.

Step 3: Place the prawns onto a large tray or mixing bowl. Pour over 100ml of the Moroccan Spice, Honey & Dijon Vinaigrette, 60ml of the Extra Virgin Olive Oil and season with sea salt. Mix together well and set aside.

Step 4: To cook the prawns, place onto the preheated BBQ griddle and cook for 2 minutes on each side.

Step 5: Remove from the heat and evenly divide the prawns between 4 serving plates or place onto 1 platter.

Step 6: Drizzle over the remaining Moroccan Spice, Honey & Dijon Vinaigrette and Extra Virgin Olive Oil. Serve with baby herbs (optional) and lemon cheeks.

Tip: These prawns go well when served with grilled baby cos, cous cous salad or bitter leafy greens . They are also great served as a canapé.

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