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Bay Scented Shrimp With Basil Mayonnaise

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“Impress your friends with these fragrant and juicy shrimp - perfect for the barbecue.”
READY IN:
20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. If using wooden or bamboo skewers, soak eight in cold water for about half an hour.
  2. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
  3. Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil.
  4. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
  5. Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well.
  6. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

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