Host the ultimate summer BBQ with this simple yet delicious dish using MSC Certified banana prawns. Try this quick, easy and tasty wild banana prawn dish with lemon & coconut tahini. Serves 4 Cooking time: 45 minutes Ingredients 1 kg raw MSC Certified banana prawns, shelled with tails left intact, deveined 3 tablespoons extra-virgin olive oil For the Chemoula 2 large handfuls of flat-leaf parsley leaves, finely chopped2 large handfuls of coriander leaves, finely chopped2 large handfuls of mint leaves, finely chopped2 garlic cloves, finely chopped 1⁄2 red onion, finely chopped zest and juice of 1 lemon1 teaspoon ground cumin3 tablespoons extra-virgin olive oil For the Lemon-Coconut Tahini 1 cup tahini1 cup coconut cream 1 garlic clove, crushedzest and juice of 2 lemons1⁄2 teaspoon cayenne paper 1⁄2 teaspoon smoked paprika To serve basil leaves lemon rind extra-virgin olive oil sea salt Method To make the chermoula, combine all the ingredients in a bowl.Spoon two-thirds of the chermoula into a zip-lock bag, add the prawns, seal and shake well to coat, then transfer to the fridge and leave to marinate for 15 minutes.Meanwhile, for the lemon–coconut tahini, blend all the ingredients together in a food processor until nice and smooth.Heat the oil on a barbecue plate over high heat until smoking. Add the prawns and cook for 2 minutes, then turn and cook for a further minute, until the prawns have just changed colour. (You want them to be very slightly underdone at this point as they will continue to cook for a few moments after being removed from the barbecue.)Generously smear some lemon–coconut tahini on a serving platter and arrange the prawns on top. Scatter over some basil leaves and lemon rind, drizzle with olive oil and season well. Head to the Marine Stewardship Council website for more delicious recipes like this www.msc.org https://womenlove.health/food/entertaining-wine/pulled-pork-burrito/
