Dukkah prawn skewers with labneh & tomato salad
1.2kg large uncooked king prawns (shrimp)
35g pistachio dukkah
2 tbsp olive oil
2 cloves garlic, crushed
2 tsp finely grated lemon rind
1 lemon, cut into wedges
For minty tomato salad, mix:
400g mixed baby heirloom tomatoes, coarsely chopped
1 cup loosely packed fresh flat-leaf parsley leaves
½ cup loosely packed fresh mint leaves
2 tbsp red grape vinegar
1 tbsp garlic oil
Salt, to taste
Shell and devein prawns, leaving tails intact.
Combine dukkah, oil, garlic and rind in a large bowl; add prawns, toss to coat in dukkah mixture.
Thread prawns onto 8 bamboo skewers.
Cook skewers on a heated oiled grill plate (or grill or barbecue) until prawns change colour.
Serve skewers with salad, labneh and lemon wedges.