Chermoula butterflied prawns with aioli

Using a small, sharp knife and working from the tail, cut halfway through the back of each prawn to butterfly. Place in a large bowl and add the oil, lemon rind, parsley and garlic. Gently toss to combine. Cover and marinate in fridge for 1 hour.

To make aioli, process the garlic, egg yolk, lemon juice and mustard in a food processor until pale and creamy. With the motor running, add the combined vegetable and olive oils in a thin steady stream until incorporated. Season to taste.

Preheat a barbecue on medium. Cook prawns on barbecue, turning occasionally, for 5 minutes or until they change colour and curl. Place on a platter to serve.