Grilled prawns with tequila mayonnaise

PREPARATION  10 minutes chilling time

COOKING  5 minutes

MAKES  24

24 raw king prawns

80 ml (2½ fl oz/¹/₃ cup) olive oil

2 tablespoons lime juice

1 tablespoon tequila

160 g (5¾ oz/²/₃ cup) whole-egg mayonnaise

Peel and devein the prawns, keeping the tails intact. Combine the olive oil with the lime juice in a non-metallic bowl and season with salt and cracked black pepper. Add the prawns, cover and leave to marinate for 1 hour. Meanwhile, mix the tequila into the mayonnaise, then transfer to a serving dish.

Heat a barbecue or chargrill pan to hot, add the prawns and cook for 1–2 minutes on each side until pink and cooked through. Serve with the tequila mayonnaise for dipping.

Notes: The prawns can be grilled up to an hour beforehand. One way to save time is to buy pre-cooked prawns from your fishmonger. Then all you need to do is to peel them, leaving the tails intact. Squeeze them with lime juice and serve with the mayonnaise. If you prefer a dipping sauce without alcohol, add 2 tablespoons of chopped fresh herbs, such as dill, basil or parsley to the mayonnaise instead of tequila.