Preparation
- Soak the wooden skewers in cold water for at least 1 hour before grilling so they do not burn.
- Chop the basil and stir it together with the crushed garlic, olive oil, salt and pepper to make the marinade.
- Toss the prawns with half of the marinade and leave to marinate for about 15 minutes.
- Thread the prawns onto the skewers and brush with the remaining marinade.
- Lay foil under the skewer ends and grill the skewers on the barbecue or in a grill pan, turning often, for about 8 minutes; smaller prawns are done sooner, as soon as they are pink all over. Serve with bread.
Drink with it
White wine · excellent match
Vermentino, Sauvignon Blanc or Grüner Veltliner, well chilled
Herbal freshness and acidity echo the basil and garlic and cut through the olive oil in the marinade.
Which wine pairs with food? A simple approach to choosingRosé · excellent match
Dry Provence rosé
Delicate red fruit and freshness suit the sweetness of the prawns and stand up to the char from the grill.
Pale lager · good match
Pilsner, cool
A bitter hop note and carbonation clear the palate after the garlic oil.
Pils or Helles: What's the Difference?Mezcal · good match
Mezcal Joven, neat in a small glass or with a drop of water
The smokiness of the mezcal links up with the grilled crust, while the sweetish prawns hold their own.
Tequila and Mezcal: What's the Difference?