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  • The Australian Women’s Weekly Food

    Oceans of inspiration

    Nov 09, 2020 4 minutes

    KING PRAWNS WITH CAPER, MINT & SMOKED ALMOND DRESSING

    PREP + COOK TIME 25 MINUTES SERVES 6

    1 tablespoon baby capers, rinsed
    2 tablespoons finely chopped fresh mint
    1 tablespoon lemon juice
    ⅓ cup (80ml) extra virgin olive oil
    ¼ cup (40g) smoked almonds, chopped
    24 king prawns, heads removed, split lengthways through the back
    lemon cheeks, to serve

    1 Combine the capers, mint, lemon juice, olive oil and almonds in a small bowl.

    2 Heat a char-grill plate or barbecue over high heat.

    3 Grill the prawns, shell-side down first, for 1½ minutes on each side or until just cooked through.

    Transfer prawns to a platter and spoon over some of the dressing. Serve prawns with lemon cheeks and remaining dressing on

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