Prawns, tomato pesto recipes

Abandon all thought of knives and forks here. These prawns, tossed in a paste of pine kernels, basil and tomato, are there to be torn apart, shells sucked and cracked, still hot from the griddle. You’ll get in a delicious mess.

Serves 2

pine kernels 4 tbsp
cherry tomatoes 150g
olive oil 100ml
basil 40g
prawns 10 large, raw, shell on

Toast the pine kernels in a dry pan till golden, shaking the pan regularly so they do not burn. Tip the pine kernels into an electric blender with the tomatoes, olive oil and basil leaves and a little salt then process to a rough, thickish paste.

Warm a griddle pan over a moderately high heat. Wash and dry the prawns, salt them lightly and grill for three or four minutes on each side. Remove them from the grill, then, while they are still sizzling hot, fold them through the pine kernel dressing and place on a serving plate.

Eat the prawns with your fingers, sucking at their shells as you peel them.