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.

Welcome to my blog! The journey starts here.. taking you through food and wine pairings, location experiences and overall fun! Our motto at Pairings is SIP SAVOR SOCIAL. This blog will take you on that journey with us! – Chef John Campanella