To me, seafood equals summer in New Zealand. Paired with a South American inspired chimichurri sauce, this one is sure to get your hands messy and keep the summer vibes going!
500g of whole prawns, cleaned
1/4 red onion, finely diced
1 bunch of parsley finely chopped
1 bunch of coriander finely chopped
1 bunch of basil finely chopped
2 garlic cloves, minced
1 chilli, finely sliced and deseeded
1 cup olive oil
2 Tbsp of red wine vinegar
Prep your BBQ - Get a chimney starter half full of your chosen coals and light. Once fully ashed over, dump into your bbq and spread out evenly. I like to use a mix of briquettes and lump for high heat and flavour.
Now for the prawns - Pour the clean prawns into a bowl and give a good splash of olive oil, a squeeze of half a lemon and half a lime, and a good pinch of salt and pepper. Mix up with your hands so everything is well combined.
Take the long central rotisserie rod and feed this into the cage attachment and tighten. Dump the seasoned prawns into the cage and pop the lemon and lime at the hinge end of the cage. This will stop any prawns trying to escape.
Place the rod into the motor and tighten. Take the rotisserie to the bbq and place over the hot coals, switching it on.
The prawns are done when they turn a nice bright orange colour. Around 15- 20 minutes. If you want, you can check the prawns with a digital thermometer. They should read an internal temp of 145F or 62C
The Chimi - While the prawns are cooking. Into a bowl add in the finely chopped herbs, garlic, red onion, olive oil, vinegar, lemon and lime juice from the other half and a good pinch of salt and pepper. Mix to combine.