½ cup extra virgin olive oil
1 red onion, thinly sliced
6 cloves garlic, thinly sliced
3 tsp baby capers, rinsed
2 tsp rosemary leaves
28 large green king prawns peeled and deveined, tails intact
1 cup cherry tomatoes, chopped
Sea-salt flakes and freshly ground black pepper, to season
1 tsp brown sugar
¼ bunch basil leaves, torn
1 Tbsp pine nuts, toasted
1 Turkish bread loaf
- Finely grate zest of lemons. Peel pith from lemons and remove segments. Finely chop lemon flesh. Heat 2 Tbsp of the oil in a large frying pan over medium heat. When hot, add lemon zest, onion, garlic, capers and rosemary leaves. Cook for 5 minutes or until onion is tender and mixture aromatic.
- Add prawns and stir until combined. Cook for 5 minutes or until prawns are cooked. Add tomatoes and turn heat to low. Cook for 5 minutes. Season with salt and pepper. Stir in sugar, basil and pine nuts.
- Meanwhile, heat a large chargrill pan over a high heat. Cut bread into large squares and split in half. Brush bread on both sides with remaining oil. Add slices to hot grill and cook for 3 minutes on each side or until charred. Serve prawns with chargrilled bread.