Grilled prawns with turmeric lemon aioli

The tangy aioli is rich and creamy and a wonderful addition for simply grilled prawns/shrimp as well as other plainly cooked seafood and chicken. It will make a little more than you need, but it stores well in the fridge for up to 3 days and can be served with salad or vegetables and homemade sauerkraut or pickles.

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Step 1

To make the aioli, put the garlic, salt, turmeric and lemon zest in a mini food processor, or use a stick blender and beaker, and pulse to combine. Add the egg. Very slowly add the oils with the motor running, followed by the lemon juice. Process until the mixture is thick and emulsified.

Step 2

2 Using a sharp serrated knife, cut each prawn/shrimp through the shell on the back just enough to remove the vein. Remove the head, if you prefer.

Step 3

3 Preheat the grill/broiler. Put the prawns/shrimp in a shallow baking dish. Put the coconut oil in a bowl and add the garlic, lemon juice and chilli, then season with salt and pepper. Mix together well, then brush over the prawns/shrimp. Grill/broil for 2-3 minutes until the prawns/shrimp are pink and just cooked. Serve the prawns/shrimp with salad, lemon wedges and 2 tablespoons of aioli for each portion.