Bay Scented Shrimp With Basil Mayonnaise

1. 1

   If using wooden or bamboo skewers, soak eight in cold water for about half an hour.

2. 2

   For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water.

3. 3

   (This helps it blend into a smooth paste.)

4. 4

   Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil.

5. 5

   Whizz for 1-2 minutes until you have a fine paste.

6. 6

   Add all of the mayonnaise and a squeeze of lime juice.

7. 7

   Blend until smooth, transfer to a bowl and chill.

8. 8

   Thread 4 prawns and 3 bay leaves onto each skewer.

9. 9

   Brush all over with the remaining oil.

10. 10

    Season well.

11. 11

    Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender.

12. 12

    Spoon the basil mayo into the squeezed out lime halves and serve warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.