CHARRED PRAWNS (SHRIMP) WITH CAPSICUM MAYONNAISE

Steps:

• Peel and devein the prawns, leaving the tails intact.
• Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
• Cover and refrigerate for at least 2 hours.
• To make the capsicum mayonnaise, preheat the oven to 190°C
• Cut the capsicum into quarters and remove the seeds and membrane.
• Place on a baking tray with the garlic and drizzle with the olive oil.
• Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
• Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
• Place in a food processor with the mayonnaise and process until fairly smooth.
• Place in a bowl and stir through the lemon juice.
• Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
• Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
• You may need to do this in batches depending on the size of your pan.
• Serve the prawns with the mayonnaise and a wedge of lime.