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Ingredients

1 teaspoon smoked paprika
1 teaspoon finely grated lemon rind
2 small garlic cloves, crushed
2 tablespoons extra virgin olive oil
24 medium green king prawns, peeled, deveined (tails intact)
125g cream cheese, chopped
1 small avocado
1/3 cup fresh basil leaves
1/3 cup fresh flat-leaf parsley leaves
1 tablespoon chopped fresh chives
2 tablespoons lemon juice
2 Lebanese cucumbers
Micro basil, to serve
Lemon zest, to serve

Method

Step 1 Place the paprika, lemon rind, garlic and oil in a large bowl. Season with salt and pepper. Add prawns. Toss to coat. Heat a greased barbecue plate on medium heat. Cook prawns for 2 minutes each side or until cooked through. Transfer to a heatproof dish. Set aside for 5 minutes to cool.
Step 2 Meanwhile, place cream cheese, avocado, basil, parsley, chives and lemon juice in a small food processor. Season with salt and pepper. Process until smooth, scraping down sides occasionally.
Step 3 Trim and discard ends of cucumbers. Cut into 1cm-thick rounds. Place on a serving plate. Dollop 2 teaspoons of cream cheese mixture onto each cucumber round. Top each with 1 prawn. Serve sprinkled with micro basil and lemon zest.

Barbecued paprika prawns with green goddess cream

How to make Barbecued paprika prawns with green goddess cream

Ingredients

Method