BBQ Prawns with Spicy Herb Aioli

Ingredients:

1 kg raw banana prawns, peeled leaving tails intact, deveined

1 1/4 cups (310ml) olive oil

1 lemon, rind finely grated, juiced

2 garlic cloves, crushed

2 egg yolks

2 tsp dijon mustard

1/4 tsp salt

1/4 tsp tabasco sauce

1tsp finely chopped flat-leaf parsley

thinly sliced red chilli to serve (optional)

flat leaf parsley leaves, extra, to serve.

Lemon wedges, to serve

Directions

1. Combine prawns, 2 tbs oil, 2 tsp lemon rind, 1 tsp lemon juice and half the garlic in a bowl. Cover with plastic  wrap and place in the fridge for 30mins to develop flavours.

2. Meanwhile, process egg yolks, mustard, salt, 2 tbs of the remaining lemon juice and the remaining garlic in a food processor until smooth. With the motor running, gradually add 1 cup (250ml) of oil until mixture is thick and creamy. Stir in the tabasco and chopped parsley. Transfer the spicy herb aioli to a small bowl.

3. Heat a chargrill on medium-high. Cook prawns, in batches, for 1-2 mins each side or until prawns curl and change colour. Transfer to a serving platter. Sprinkle with chili, if using and extra parsley. Drizzle with the remaining oil. Serve with aioli and lemon wedges