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BBQ prawns with dijon butter, hazelnuts, capers & watercress

Difficulty Easy
Season Autumn
Preparation 10 mins
Cooking 10 mins
Shoreleave BBQ Prawns


(This recipe was kindly suppled by Rigters Supermarkets.) Serves 6 as a starter

To make the dijon butter, get the butter to room temperature so it is nice and soft.  Mix the butter and mustard in a bowl until nicely combined. Set aside.

Barbecue or pan fry the prawns until just cooked (no longer translucent). Toss them through the dijon butter.

Add a squeeze of lemon and a pinch of salt.

Pile prawns onto a serving plate, garnish with crushed toasted hazelnuts, baby capers and fresh watercress.

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