02 Feb 2021
10 Minutes | easy | Serves 2
Mojo verde belongs to a family of vibrant green sauces that work so well with grilled food – seafood in particular. This is such a quick dish to put together and is perfect when you need some strong, bright flavours, fast.
Combine the garlic, coriander (stalks and leaves), sherry vinegar, cumin, olive oil and some salt in a small food processor or pestle and mortar.
Blend to a coarse paste.
Preheat two gas burners on the Jupiter Outback BBQ.
Lightly coat the prawns in a tablespoon or so of neutral oil.
Grill the prawns for a couple of minutes on each side, or until pink and cooked through.
Serve with a scattering of sea salt, a little olive oil and the mojo verde.
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