A simple yet special starter that can be fired quickly over the hottest coals, leaving you time and space on the grill to cook the rest of your feast.
Ingreadient :
- ½ x 2 ciabattas, halved through the middle and cut into 3cm slices
- 150ml extra virgin olive oil
- 6 clove/s garlic, finely chopped
- 500g Waitrose Raw Peeled Prawns
- 1 tsp chilli flakes
- ½ x 25g pack flat leaf parsley, finely chopped
- 2 tbsp sherry vinegar
Direction :
- Prepare your barbecue for direct cooking. Toast the ciabatta slices over the medium-hot part of the barbecue until lightly charred and toasted (about 30 seconds on each side).
- Put the oil in a small-medium, deep metal roasting tin and put in the centre of the barbecue. Cover with the lid, keeping any vents open, and allow to heat up for 1-2 minutes until smoking hot.
- Add the garlic and fry until golden brown (2-3 minutes). Holding the tin with tongs, stir in the prawns and move to the hottest part of the grill. Cover the barbecue again and cook for 3 minutes. Uncover and stir again, cooking over the hot coals until all the prawns are thoroughly cooked, opaque and pink throughout (1-2 minutes more). Remove the tin, season and stir through the chilli flakes, parsley and sherry vinegar. Serve straight from the roasting tin with the toasted bread for dipping.
