24 raw king prawns
1 tablespoon olive oil
sea salt and cracked black pepper, to taste
1½ tablespoon store-bought pesto
¾ cup whole-egg mayonnaise
lemon wedges, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Remove the shells from the prawns, keeping the tails intact. Toss with the olive oil, salt and pepper.
Thread each prawn onto a bamboo skewer and grill or barbecue until golden and cooked through.
While the prawns are cooking, mix together the pesto and mayonnaise.
Serve the prawns warm with the pesto aioli and lemon wedges.