Grilled Prawns with Pinocchio Rosato

Summer entertaining could not be easier. Grab an ice cold bottle of Pinocchio Rosato and heat up the BBQ to share freshly grilled prawns to enjoy a sunny weekend afternoon.

Course: Appetiser
Cuisine: Mediterranean
Servings: 4 servings
Author: Adam Liaw for Good Food
Image: William Meppem

Ingredients

2kg rock salt
2 tbsp fennel seeds
1 tbsp black peppercorns
4 sprigs rosemary
4 bay leaves
24 large raw prawns
lemon wedges to serve

Methodology

1. Mould aluminum foil into a frying pan shape or you can use a large cast iron frying pan

2. Place the foil pan on the BBQ and add the salt, fennel seeds, peppercorns, rosemary and bay leaves

3. Heat the BBQ for 10-15 minutes until very hot and the herbs are fragrant.

4. With tongs, place the prawns into the foil pan and bury them in the hot salt

5. Cook in batches for 5 minutes until cooked through

6. Remove from salt and serve immediately with lemon wedges with a glass of Pinoccho Rosato