Prawn Skewers with Asparagus and Rocket Salad


  • Servings: 4-5
  • Difficulty: easy
  • Print

Prawns barbecued with asparagus marinated in Italian herbs and lemon juice.

03315-20 king prawns, only tail on
3 tbsp extra virgin olive oil/ vegetable oil
2 tsp Italian herbs
1 tbsp parsley, finely chopped
½  tsp black pepper powder
2 tbsp lemon juice/ juice of 1 lemon
8-10 asparagus spears, ends trimmed, cut into 2inch pieces
Salt to taste
2 handfuls rocket leaves
1/2 red onion, sliced
Parmesan cheese shavings, to garnish
Balsamic vinegar
Bamboo/metal skewers


In a large bowl, mix 2 tbsp olive oil, Italian herbs, black pepper powder, chopped parsley and lemon juice along with prawns and asparagus. Mix well using hands. Add salt to taste. Leave to marinate for 10-15 minutes.

After marination, thread the prawns onto skewers with asparagus in between.

Arrange skewers on barbecue, grill prawns until pink in colour and thoroughly cooked.  Keep turning while cooking.

In the meanwhile, mix rocket leaves, onion, parmesan cheese, remaining olive oil and balsamic vinegar in a salad bowl. Season salad with salt and pepper, to taste, and toss to combine.

Serve barbecued prawns and asparagus with rocket salad and aioli.

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