Bay scented prawns with basil mayonnaise

Impress your friends with these fragrant and juicy prawns – perfect for the barbecue

  • Ready in 20-30 minutes
  • Serves 8
  • Easy

Nutrition per serving

  • kcal 301
  • fat 28g
  • saturates 4g
  • carbs 1g
  • sugars 0g
  • fibre 0g
  • protein 11g
  • salt 0.65g


  • 2 x 20g packs fresh basil leaves
  • 6 tbsp olive oil
  • 250ml jar mayonnaise
  • juice of 1 lime
  • 32 large fresh raw prawns, heads and shells removed
  • 24 small fresh bay leaves
  • 6 tbsp olive oil


  1. If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)

  2. Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste. Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.

  3. Thread 4 prawns and 3 bay leaves onto each skewer. Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.

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