Grilled Prawns in Romesco Sauce
40 raw, shell-on tiger, tiger prawns
5 ripe tomatoes, halved
2 tbsp Schwartz Paprika
1 tsp Schwartz Crushed Chillies
2 tbsp Schwartz Parsley
50 grams toast, chopped
5 tbsp Basso Olive Oil
4 tbsp Newforge Lemon Juice
Schwartz Sea Salt
Schwartz Black Peppercorns
Lime wedges to garnish
Pre-heat the grill and cook the prawns for a few minutes until they have turned pink.
Meanwhile, cook the tomatoes for 10 minutes. Remove from the heat. Scoop the seeds from the tomatoes and place the pulp in a food processor. Add the remaining ingredients and blend until smooth.
Spoon the sauce into a bowl and arrange the prawns around. Garnish with lime wedges.