32 wooden skewers
32 raw king prawns, peeled, tails left on, deveined
16 thin slices of prosciutto
olive oil, for brushing
1 tbsp capers, rinsed and drained
4 anchovy fillets
1 clove garlic, peeled and crushed
½ bunch flat-leaf parsley, leaves picked
½ bunch basil, leaves picked
2 tsp Dijon mustard
1 tsp sea salt flakes
3 tbsp lemon juice
3 tbsp extra virgin olive oil
- Soak skewers in water for 20 minutes to prevent them burning while cooking.
- To make the salsa verde, place the capers, anchovies, garlic, parsley, basil, mustard, sea salt and 2 tablespoons of the lemon juice in a food processor and process until finely chopped. Transfer to a bowl and stir in the olive oil to make a thick sauce. Taste, and add the extra lemon juice, if required, then set aside.
- Thread each prawn lengthways onto a wooden skewer. Cut each slice of prosciutto in half lengthways then, starting just above the tail, wrap a strip around each prawn, leaving 1cm of prawn visible at the top. Brush with olive oil.
- Cook prawns on a chargrill frypan, or on a barbecue, for about 2 minutes on each side, or until prawns are cooked through. Serve the prawns hot or cold, with lemon wedges and salsa verde.