From the 2004 Food & Wine calendar. Team with a glass of Smith Leigh Old Vine Semillion.
Make and share this Australian BBQ Prawns With Lemon Myrtle Aioli recipe from Food.com.
- Thread prawns onto skewers, brush with olive oil and season with salt & pepper.
- BBQ or grill over a medium heat until opaque.
- Whisk egg yolk, mustard, garlic and a pinch of salt in a mixing bowl. Gradually add olive oil, whisking constantly, until the aioli is thick. Stir through lemon myrtle.
- Serve prawns with lemon myrtle aioli for dipping.