We take 6 jumbo (16/20) prawns and marinate them in a garlic, herb, olive oil and pesto marinade. We use a Pesto-Basil-Parmesan sauce to compliment the dish along with a bed of alfalfa sprouts. The prawns are grilled 2 minutes on each side (do not overcook) then plated with a drag of the PBP sauce. This is a very popular item on our menu and has become a staple in our arsenal. This is a very straight-forward recipe and can be duplicated at home and cooked in a sauté pan.

We pair this with a Pinot Gris or a Riesling.