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Rosemary skewers with seafood and herb mayo
The West Australian Picture: Iain Gillespie

Makes about 12

12 long rosemary sticks

500g medium green prawns

500g scallops

500g squid tubes cut into chunks, scored

Marinade

2 lemons, juice only

3 tbsp olive oil

pinch sea salt

2 tbsp finely chopped flat-leaf parsley

Herb mayo

1/2 cup whole egg mayonnaise

sea salt to taste

3 tbsp finely chopped flat-leaf parsley

3 tbsp chopped fresh coriander leaves

2 garlic cloves, finely chopped

1 lemon, zest and juice

1 big red chilli, seeded, finely chopped

To prepare the sticks: Keep them the same length and remove leaves, leaving a few at the top. Sharpen ends slightly with a knife. Shell the prawns. Thread on seafood as desired. Combine the marinade ingredients and coat the seafood skewers. Marinate for 30 minutes. Blend the herb mayo ingredients well. A little warm water can be added to thin as desired. Heat the Weber to medium and cook the drained seafood for a few minutes. Serve with the herb mayonnaise.