Cooking time: 6 min – Preparation time: 10 min – Serves: 4
Ingredients
4 slices of country bread
100 g rocket
12 raw prawns
1 tbsp olive oil
1 tbsp lemon juice
100 g softened semi-salted butter
2 garlic cloves
4 or 5 sprigs of flat-leaf parsley
Salt, pepper
Preparation:
1. Finely chop the parsley and garlic. Mix them into the softened butter to make garlic butter. Add pepper and combine with a fork. Set aside in the fridge.
2. Peel the prawns, leaving the last segment and the tail.
3. Spread half the garlic butter on one side of each slice of country bread.
4. Preheat your Kokko and lightly oil the grill. Cook the prawns for 3 minutes, turning them regularly.
5. Grill the bread, buttered side down first, for about 2 minutes per side until golden. When the prawns are cooked, add the remaining garlic butter and toss quickly.
6. Arrange the toasts on plates. Add a little salad dressed with olive oil and lemon juice. Top with the prawns and a few fresh herbs.
7. Serve warm or cold—enjoy!
Tip: For spice lovers, feel free to add a small chopped chili to the garlic butter.
