Grilled Prawns with Pistou

1. 1

   Preheat the oven to 350F.

2. 2

   Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.

3. 3

   Let cool completely; coarsely chop.

4. 4

   Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined.

5. 5

   Add the oil in a slow, steady stream, and process until smooth.

6. 6

   Transfer to a large bowl.

7. 7

   Stir in the lemon zest; season with salt and pepper.

8. 8

   Reserve 1/4 cup pistou for dipping.

9. 9

   Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds).

10. 10

    Toss the prawns with the remaining pistou.

11. 11

    Grill, turning once, until cooked through, about 2 1/2 minutes per side; season with salt and pepper.

12. 12

    Serve with the lemon wedges and reserved pistou for dipping.

* Per serving · 4 servings · Values may vary.

No additional tips available.