Umbrian Prawn and Monkfish Skewers

Ingredients

• 8 large rosemary sprigs
• 500g monkfish fillets, cut into 16 large chunks
• 16 raw peeled tiger prawns, deveined
• 2 garlic cloves, crushed
• 1 ½ tablespoons extra virgin olive oil
• salt and black pepper
• 3 egg yolks
• 2 teaspoons white wine vinegar
• 1 teaspoon Dijon mustard
• 2–4 garlic cloves, crushed
• 1 tablespoon lemon juice
• 300ml extra virgin olive oil
• salt and white pepper
• 1 Rip the rosemary leaves from the stalks, leaving a few rosemary leaves on the end of each sprig. Cut the other end on a diagonal to form a sharp tip. Soak in cold water for 30 minutes. Finely chop 1 tablespoon of the rosemary leaves, reserving the rest for another dish.

Instructions

1. 1Mix the chopped rosemary, crushed garlic, lemon zest, salt, black pepper, and olive oil in a bowl. Pour this marinade over the prepared seafood skewers and let them rest for one hour.
2. 2Prepare the aioli by combining the egg yolks, white wine vinegar, Dijon mustard, crushed garlic, lemon juice, salt, and pepper in a food processor. Pulse the mixture briefly until it becomes light and frothy.
3. 3Keep the food processor running and slowly drizzle the olive oil through the feed tube. Continue blending until the sauce turns thick and glossy, adding a splash of boiling water to thin the consistency if necessary.
4. 4Taste the finished aioli and add more salt or pepper as needed.
5. 5Take the skewers out of the marinade and place them on a hot barbecue or under a preheated broiler. Cook the seafood for two to three minutes per side until fully opaque and cooked through.
6. 6Squeeze fresh lemon juice over the hot skewers and serve them immediately alongside the homemade aioli.

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