Shrimps on the barbie-header

Shrimps on the barbie

‘Let’s slip another shrimp on the barbie!’

‘Let’s slip another shrimp on the barbie!’ That might be one of the first things you think of when thinking about Australian BBQ. And although they like their shrimp down under, that phrase is 100% American. In Australia they call them prawns, not shrimps. Anyway, the advertisement campaign by the Australian tourism agency still works after 30 years, because tourists still fling the phrase around whenever they see a BBQ or a shrimp. much to the dismay of Ozzies everywhere. Whatever you call them, it doesn’t get simpler or tastier than this. Making your own Thousand Island dip is worth the no effort it takes, so grill away for a delightful afternoon snack.

The ingredients:

(serves 4)
  • 9 lbs (2kg) large prawns (size u10-u15), unpeeled
  • 4 tbsp olive oil
  • salt and freshly ground black pepper
  • 2 lemons, cut into wedges
Thousand Island Dip 
  • 9 oz (250g) mayonnaise
  • 2 oz (60g) ketchup
  • juice and zest of 2 limes
  • 1 tbsp honey
  • 1 tbsp mustard
  • 3 tbsp chipotle tabasco
  • 4 tbsp Bulleit Bourbon Whiskey
  • 1 pickle, chopped
  • 1 white onion, chopped
  • 1 tbsp parsley, finely chopped
    Salt and freshly ground black pepper
Salsa Verde 
  • 1 bunch flat leaf parsley
  • ½ bunch basil
  • 6 anchovy fillets in oil, drained
  • 2 tbsp capers
  • 4 cloves garlic, peeled
  • 1 red onion, peeled and chopped
  • 1 tbsp mild mustard
  • juice and zest of 1 lemon
  • 2⅔ fl oz (80ml) extra virgin olive oil
  • Salt and freshly ground black pepper


  • BBQ for direct grilling
  • Food processor or hand blender

How to make:

Duration: prep 15 minutes

Cooking: about 10 minutes

Prepare a BBQ or grill for direct grilling and heat to 200 °C (392 °F).

Make the Thousand Island dip by combining all ingredients except the salt and pepper in a food processor or using a hand blender. Blend until smooth and season with salt and freshly ground black pepper.

For the salsa verde combine all ingredients (again, except for the salt and pepper) in a food processor and puree until very fine. If the salsa is too thick, add some more olive oil. Season with salt and freshly ground black pepper.

Coat the prawns in olive oil evenly on all sides and season with salt and freshly ground black pepper.

Place your oiled prawns on the hot grill. If you don’t have enough space, grill them a few at a time. You want them far enough apart so they get enough direct heat, if they’re too close together they might get steamed instead of grilled. Grill for about 2 minutes, until no longer glassy, then flip and grill for 2 minutes on the other side. Also grill your lemon wedges until blackened.

Place your grilled prawns on a serving dish and squeeze out your grilled lemon wedges over the prawns. Serve with the Thousand Island Dip, which you can give a flavour boost with the salsa verde. Roll up your sleeves, crack open a cold one and don’t be afraid to use your elbows to keep people away from your prawns while you peel and dip to your heart’s content.

Items used for this recipe:

forged churrasco spies
Enkele spies
The Bastard - barbecue tongs Deluxe
The Bastard
Barbecue tongs Deluxe
Smokey premium charcoal
Smokey's Premium
Blend Charcoal
Tamahagane Chef's knife 150mm
Chef's knife
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