BBQ prawns with lemon and caper dressing

Step 1

Use a small sharp knife to cut halfway through the front of each prawn from top to tail. Press down with the palm of your hand to open slightly. Place on a baking tray.

Step 2

Combine 2 tbs La Española Olive Oil Mild & Light, garlic, paprika, half the lemon rind and half the lemon juice in a small bowl. Brush over the prawns and set aside for 15 mins to develop the flavours.

Step 3

Combine 1/3 cup (80ml) La Española Extra Virgin Olive Oil Mild Flavour, capsicum, capers, chopped parsley and remaining lemon rind and lemon juice in a jug. Season.

Step 4

Heat a chargrill on medium-high. Cook the prawns for 2 mins each side or until just cooked through. Drizzle sourdough with extra La Española Olive Oil Mild & Light. Cook for 1 min each side or until golden.

Step 5

Arrange prawns on a serving platter. Drizzle with dressing and sprinkle with parsley leaves. Serve with sourdough, lemon wedges and salad leaves.