Grilled Cajun prawns with grilled romaine lettuce and tomato garlic bread.
275g (1 bag) Prawns, defrosted
6 Garlic Cloves, grated
6 Tbsp Unsalted Butter, cubed
2 tsp (10g) Cajun Seasoning
1 tsp (5g) Smoked Paprika
2 tsp (4g) Black Pepper
4 tsp (20g) Worcestershire Sauce
2 Tbsp (30g) Fresh Lemon Juice
Grilled Lettuce Salad:
1 Romain Lettuce head, halved lengthwise
4 strips Bacon
100ml Sour Cream
45ml Crème Fraiche
2 Tbsp (33g) Mayonnaise
6g fresh Chives, finely chopped
½ Tbsp (8g) Fresh Lemon Juice
2 tsp (10g) White Wine Vinegar
2g Sea Salt
Garlic Tomato Bread:
1/2 large Baguette
Extra Virgin Olive Oil
2 Garlic Cloves
2 Ripe Tomatoes, halved
Soak the 6 medium wooden skewers in water overnight.
Heat up the grill or BBQ.
Whisk together all of the ingredients for the marinade and add salt to taste.
Place the prawns in a plastic bag or dish and pour the marinade on top. Let sit for 1-3 hours.
Mix together all of the ingredients for the salad dressing and season with salt and pepper and more lemon juice to taste. Set aside in a cool place.
Next, place a sheet of heavy duty foil on the grill and place the bacon on top. Cook for about, 10 minutes, until crispy, flipping as necessary.
Place on a cutting board and chop into ¼ inch pieces. Set aside.
Grill the lettuce heads until just marked, you want the insides to remain crisp and fresh.
Remove from heat and set on a tray.
Next make the garlic bread, cut the baguette in half lengthways and brush the insides with olive oil generously.
Grill the bread until marked.
Place the tomato on the grill and cook until just softened.
Place the bread on a cutting board and rub the garlic cloves over the inside grilled part of the bread.
Chop the grilled tomatoes and season with salt, then spoon on top of the bread before serving.
Skewer the prawns.
Reserve the remaining marinade in a small bowl.
Line the skewers up on a tray and then place them on the grill or BBQ. Baste the remaining marinade over the prawns and flip as necessary for 3-4 minutes.
Repeat until all skewers are done.
Drizzle the dressing over the romaine lettuce and top with bacon and more freshly chopped parsley.
Serve with the seafood kebabs and grilled garlic tomato bread.