12 cooked tiger prawns (650 g)
12 cherry tomatoes, halved
36 fresh basil leaves, plus extra to serve
12 cherry bocconcini
12 x 16 cm bamboo skewers
¼ cup basil pesto, pecorino and cashew style dip
2 tbsp Greek yoghurt
1 tbsp lemon juice
1 tbsp water
Salt and pepper, to taste
- To make dressing, combine all ingredients in a small jug. Stir until smooth
- Peel and devein prawns. Alternately, thread tomatoes, basil, bocconcini and prawns onto skewers, as pictured. Place on a serving plate.
- To serve, drizzle dressing over skewers. Garnish with extra basil leaves.