What you need
- 20 large green prawn cutlets
- 1/3 cup olive oil
- 2 tablespoons brandy or gin (optional)
- 4 shallots, finely chopped
- 1 small bunch dill, finely chopped
- Salt and freshly ground black pepper, to taste
- 125g PHILADELPHIA Spreadable Light Cream Cheese
- 2 garlic cloves, crushed
- Juice of 1 lime
- 2 tablespoons rice bran oil
- 1 lime, extra, cut into wedges, for serving
How to make it
- SOAK 20 bamboo skewers in water for at least 30 minutes to prevent them from burning.
- MEANWHILE, combine the olive oil, brandy or gin, half the shallots and half the dill in a large shallow dish and whisk together lightly then season. Thread a prawn on to each skewer, running the skewer through the length of the prawn from head to tail, and then place in the marinade. Turn the prawns so they are completely coated, then leave to marinate in the fridge for at least 1 hour.
- IN a bowl, mix together the PHILLY Spreadable Light Cream Cheese, remaining shallots, dill, garlic and lime juice, then set aside.
- HEAT a barbeque plate or grill pan to high. Drizzle half the rice bran oil on the barbeque and cook half the prawns for 2 minutes, then turn and cook another 1-2 minutes, until lightly coloured.
- PLACE on a serving platter and then repeat with remaining prawns. Dollop over creamy lime dressing and serve, with lime wedges on the side for squeezing.
Throw another shrimp on the barbie, but with some grace, elegance and flair. This is the typical Aussie barbecue taken up a notch, it's a summer must-have done extremely well. Buy fresh prawns, if possible, and only buy local as they're so much sweeter. The creamy dressing is guilt free and cuts through the summery lime flavour.