Butterflied Prawns with Lime Mayo

Serves 4

750g green prawns, peeled, with tails intact
1/4 cup olive oil
3 slices white bread
1 cup flat leaf parsley
1/2 cup dill sprigs
1/2 cup oregano leaves
olive oil cooking spray
rocket salad
lime wedges to serve

Lime mayo
3/4 cup whole-egg mayo
1 lime, rind finely grated, juiced
1 garlic clove, crushed
3 teaspoons Worcestershire sauce

1. Using a sharp knife, cut prawns along back from top to tail (not all the way through). Remove vein and open flat. Place prawns and oil in a bowl. Season with salt and pepper. Turn to coat.

2. Place bread, parsle, dill and oregano into a food processor. Process until fine. Transfer to a large plate and coat prawns, pressing on with your fingers. Place on a tray lined with baking paper.

3. Place mayo, lime rind, 1 tbsp lime juice, garlic and worcestershire sauce in a bowl. Season with salt and pepper.

4. Preheat a BBQ plate on medium heat. Spray prawns with oil. BBQ prawns for 2-3 mins ea side until crisp and golden. Serve with lime mayo, rocket salad and lime wedges.