Nikki P's barbecued prawn skewers with nectarine salad
Nothing says summer entertaining like easy barbecued prawn skewers drizzled in currant sauce and served with a refreshing, seasonal nectarine salad.
“Christmas in my household always involves lots of seafood, including my favourite: prawns! I’ve used beautiful green banana prawns because they retain their shape when cooked. Their light, sweet flavour works well against the juicy currants in the marinade and peppery rocket in the salad. Be sure to ask the friendly team members at the seafood counter if you need extra tips on how to serve them.”
- Nikki P
Step 1 of 4
Get dressed
We’re going to start by making the salad dressing, which has a sweet and punchy flavour from the currants and red wine vinegar. Place ¼ cup of currants and ¼ cup of vinegar in a small saucepan over medium-high heat. Bring to the boil and boil for 1 minute so the currants get nice and plump. When ready, remove the pan from heat. Stir in a tablespoon of oil and season with pepper. Set aside.
Step 2 of 4
Sort the salad & prep the prawns
Halve and destone four white nectarines, then cut into wedges. White nectarines are bountiful and perfectly sweet at Christmas time. They pair wonderfully with the crispy barbecued prawns in this salad. Top tip: look for aromatic white nectarines with smooth and firm skin. They should give a little when pressed and feel slightly heavy for their size. Combine nectarines, 120g of rocket and ¼ cup of pecans in a large bowl and set aside for serving.
Place whole prawns (no need to shell!) in a large bowl with one tablespoon of olive oil, the zest and juice of one lemon, two crushed garlic cloves, and ¼ cup of chopped continental parsley leaves. Season with pepper, then toss to coat, being careful not to cut up the prawns.
Step 3 of 4
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Get threading
Line a medium oven tray with greaseproof baking paper. Carefully thread the prawns onto large metal skewers, piercing through the body. You should be able to fit about three prawns on one skewer, depending on the size of your skewer and grill pan or barbecue. Pop the skewers on the baking tray.
Step 4 of 4
Cue the ‘cue
Preheat a greased barbecue plate or grill pan until it’s nice and hot. Cook prawns until cooked through on each side. I always recommend two minutes per side, but if you like your prawns extra crispy, you can leave them a bit longer. Once cooked, carefully remove the prawns from their skewers or just place the skewers straight on top of the nectarine salad. Drizzle with currant sauce and serve.