Prawns with Basil Aioli and Asparagus January 16, 2014 By @entwellbeing Prawns with Basil Aioli and Asparagus Serves: 10 Time to make: 30 minutes + (1-4hrs to marinate prawns) Ingredients 1.5kg Medium Green Prawns (peeled, deveined and leaving tails) 5 Bunches of Asparagus (ends trimmed) 2 Lemons (rind finely grated, juiced) 1 tablespoon Olive Oil Olive Oil Spray Basil leaves (to serve) Basil Aioli 2/3g Gluten free Mayonnaise (97% fat free) 2 Teaspoons Fresh Lemon Juice 2 Garlic Cloves (crushed) 2 Tablespoons Chopped Fresh Basil Nutrition (per serve) Energy: 2050kJ Calories: 360cal Protein: 43.3g Fat: 11.4g – saturated: 7.4g Carbohydrates: 17.9g – sugars: 7.6g Dietary Fibre: 4.8g Sodium: 187.8mg Instructions Soak 40 bamboo skewers in water for 15 minutes. Put prawns and asparagus into separate shallow dishes. Whisk together lemon juice and rind, and oil in a jug, seasoning with pepper. Pour over the two dishes and toss to coat. Cover and place in the fridge for 1-4 hours to marinate. Combine lemon juice, mayonnaise, basil and garlic in a bowl, seasoning with pepper. Add 1-2 tablespoons of cold water and whisk until smooth and well combined. Drain the prawns and thread onto the skewers. Drain the asparagus. Pre-heat a barbecue grill on a high heat and lightly spray with olive oil. Cook the prawns and asparagus on the grill, turning once, for 5-6 minutes or until the prawns change colour and the asparagus is crisp. To serve, drizzle the aioli over the skewers and top with basil leaves.