Prep 20 mins
Cook 20 mins
Red Bell pepper is called Capsicum in Australia. Please allow 2 hours for the prawns to marinate. From a Mexican recipe book that was made in Australia.
- 1 kg large raw shrimp
- 4 garlic cloves, crushed
- 3 tablespoons lime juice
- 1 teaspoon ground cumin
- 1⁄2 cup fresh coriander leaves, chopped
- lime wedge, to serve
- 1 small red capsicum
- 6 garlic cloves, unpeeled
- 1 tablespoon olive oil
- 1⁄3 cup whole-egg mayonnaise
- 1 tablespoon lemon juice
- Peel and devein the prawns, leaving the tails intact.
- Combine the garlic, lime juice, cumin and coriander in a bowl, place the prawns in the marinade and mix well.
- Cover and refrigerate for at least 2 hours.
- To make the capsicum mayonnaise, preheat the oven to 190°C
- Cut the capsicum into quarters and remove the seeds and membrane.
- Place on a baking tray with the garlic and drizzle with the olive oil.
- Cook for 20-30 minutes or until the skin blisters on the capsicum and the garlic is soft but not burnt.
- Place in a plastic bag until cool, then peel the skin off the capsicum and garlic.
- Place in a food processor with the mayonnaise and process until fairly smooth.
- Place in a bowl and stir through the lemon juice.
- Preheat a lightly oiled chargrill or heavy-based pan until it just starts to smoke.
- Drain the prawns, discarding the marinade and cook for 2 minutes on each side or until cooked.
- You may need to do this in batches depending on the size of your pan.
- Serve the prawns with the mayonnaise and a wedge of lime.
Yum! At first I thought the capsicum mayonnaise may have been a bit bland for my tastes but the roasting really brought out the flavours. I also really liked the marinade for the prawns and thought the two worked wonderfully together. The only change I made was I didn't have any fresh coriander leaves so I substituted the green portion only of some spring onions.