Grilled Prawns with Muhammara

16 large green prawns butterflied
lime or lemon wedges, to serve

1/4 cup olive oil
1/4 cup finely chopped flat leaf parsley
6 cloves garlic, crushed
1 tsp ground cumin
1 tsp sweet paprika
1 tsp
salt & pepper to taste

3 medium red capsicums
2 red chillies
60ml olive oil
2 tbs pomegranate molasses
3 tbs lemon juice
100g chopped walnuts
70g fresh breadcrumbs
4 garlic cloves, chopped
2 tsp ground cumin
3 tsp smoked paprika
1 tsp ground coriander
2 tsp 7-spice
1 tsp chili powder


  1. Start by marinating the prawns by combining all ingredients in a bowl and set-aside for 1 hour.
  2. To make spicy walnut pesto, char grill the capsicums and chilli (whole) until skin is charred and blistered.
  3. Peel away and discard charred skin. Add capsicums, chilli, walnuts to a food processor. Process to form a thick paste  Add remaining ingredients until combined.
  4. Cook prawns on BBQ.
  5. Serve prawns with pesto and lime wedges.