Heat a BBQ until the coals are white hot.
To make the lemon mayo, whisk the egg yolks and Dijon mustard together and add the oil slowly while whisking continuously. When the mixture has thickened, add the lemon juice and zest plus the chopped parsley. Season to taste.
For the herb butter, put the borage and lovage into a pan with the butter, chilli and garlic to warm through until the butter has melted.
To cook the shrimp, place the Madagascan prawns onto the BBQ, cook for 1 to 2 minutes then flip and repeat – they should be charred.
Split the extra-large prawns along the bottom and butterfly. Place onto the BBQ shell side down and cook for 2 minutes. Baste in the butter half way through and cook for another 2 minutes.
To serve, place both types of shrimp onto a platter with the herb butter and lemon mayo to dip them in.
Heat a BBQ until the coals are white hot.
To make the lemon mayo, whisk the egg yolks and Dijon mustard together and add the oil slowly while whisking continuously. When the mixture has thickened, add the lemon juice and zest plus the chopped parsley. Season to taste.
For the herb butter, put the borage and lovage into a pan with the butter, chilli and garlic to warm through until the butter has melted.
To cook the shrimp, place the Madagascan prawns onto the BBQ, cook for 1 to 2 minutes then flip and repeat – they should be charred.
Split the extra-large prawns along the bottom and butterfly. Place onto the BBQ shell side down and cook for 2 minutes. Baste in the butter half way through and cook for another 2 minutes.
To serve, place both types of shrimp onto a platter with the herb butter and lemon mayo to dip them in.
