15 pieces Large Prawns - peeled and deveined with tails on
1.5 tbsp McCormick Grill Mates Chilli Pepper BBQ sauce
1/4 tsp McCormick Himalayan Pink salt
1/4 tsp McCormick Parsley Flakes
1/4 tsp McCormick Lemon
Pepper with garlic & onion
2 tbsp fresh lemon juice
1 tbsp chopped red capsicum
1 tbsp chopped fresh parsely
1 tsp olive oil
Cucumber Mayo DipAdd 3 tbsp of mayo with 2 tbsp chopped cucumber and 1 tsp lemon juice. Mix all well and set aside.
Method for Prawns
1.5 tbsp McCormick Grill Mates Chilli Pepper BBQ sauce
1/4 tsp McCormick Himalayan Pink salt
1/4 tsp McCormick Parsley Flakes
1/4 tsp McCormick Lemon
Pepper with garlic & onion
2 tbsp fresh lemon juice
1 tbsp chopped red capsicum
1 tbsp chopped fresh parsely
1 tsp olive oil
Cucumber Mayo DipAdd 3 tbsp of mayo with 2 tbsp chopped cucumber and 1 tsp lemon juice. Mix all well and set aside.
Method for Prawns
1. In a medium bowl, add together McCormick Chilli Pepper BBQ sauce, McCormick Himalayan Pink Salt, McCormick Parsely Flakes, McCormick Lemon Pepper with garlic & onion, chopped red capsicum, chopped fresh parsely, lemon juice and olive oil. Mix all well.
2. Add in the prawns and toss gently to coat. Leave in the fridge for 30mins.
3. Spread the prawns evenly on a grill pan, airfried prawns at temp 200 degrees for 10 minutes or until the prawns are cooked with a little charred at the side.
4. Serve warm with cucumber mayo dip and enjoy.