24 - 32 medium king prawns, peeled, tails removed, deveined (see tip below)
2 tbsp olive oil
750 g heirloom tomatoes or multicoloured cherry tomatoes, sliced and quartered
extra virgin olive oil, to drizzle
1 small handful fresh basil leaves only
½ cup coarsely grated Parmesan cheese
30 g pine nuts
1 bunch basil leaves only
⅓ cup olive oil
⅓ cup good-quality whole-egg mayonnaise
- Soak 24–32 wooden skewers in cold water. To make the pesto mayonnaise, place parmesan, pine nuts, basil and olive oil in a small blender and blitz for 10–15 seconds until combined, but the mixture still has some texture (you can also use a mortar and pestle). Season with sea salt and ground black pepper and transfer to a small bowl. Add the mayonnaise and stir well to combine. Set aside.
- Next, thread each prawn lengthways onto a skewer, brush with olive oil and season with sea salt and ground black pepper. Heat a heavy- based frypan over a medium–high heat and cook prawns for 3–4 minutes, turning regularly until cooked through.
- Divide tomatoes between 8 serving plates, drizzle with extra virgin olive oil and season with salt and ground black pepper. Scatter over basil and arrange 3 or 4 prawns on top (they can be served warm or cold). Serve with pesto mayo.