Barbecued seafood with lime cumin salt and pine nut sauce

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How to make Barbecued seafood with lime cumin salt and pine nut sauce

  • Yield : 8
  • Prep Time : 0:50
  • Cook Time : 0:15
  • Total Time : 1:05

Ingredients

  • 600g medium squid tubes
  • 1kg green king prawns, peeled and deveined, leaving tails intact
  • 2 tablespoons olive oil
  • Zest and juice of 2 limes, (plus extra lime wedges), to serve
  • 1 tablespoon flaked sea salt
  • 1 teaspoon ground cumin

Pine nut sauce

  • 200g pine nuts
  • 4 green onions, trimmed to 20cm long
  • 2 tablespoons white wine vinegar
  • Juice of 1 lime
  • 1/3 cup (80ml) olive oil

Method

  • Step 1 For sauce, process pine nuts and onions in a food processor until finely chopped. Add remaining ingredients and 1/2 cup (125ml) water and process until smooth. Season to taste with salt and pepper. Makes about 2 cups.
  • Step 2 Preheat a barbecue on high heat. Make a cut in 1 side of each squid tube. Open out then cut each tube into quarters. Thread squid pieces on to soaked skewers. Working with 1 prawn at a time, place prawns on a work surface and, starting at the tail end, push a skewer along length of prawn.
  • Step 3 Place skewered prawns and squid in a flat-bottomed container. Pour over oil and lime juice and turn to coat. Barbecue seafood, in batches, for 1 minute each side or until cooked through. Combine lime rind, salt and cumin. Season to taste with pepper. Scatter over seafood. Serve with pine nut sauce and lime wedges.

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