1. Toss prawns in a bowl with 1 chopped garlic clove and 2 tbs olive oil. Season, then marinate while you make the salsa.
2. Mix tomato, onion, cucumber, parsley, vinegar and sugar with 1 chopped garlic clove and remaining oil. Season.
3. Heat a chargrill pan or barbecue to medium-high. Brush bread with extra oil, then grill for 1-2 minutes each side until charred. Rub with remaining halved garlic clove. Keep warm.
4. Grill prawns, in batches if necessary, for 2 minutes each side until just cooked. Spoon over bread, scatter with salsa, then drizzle with more oil and serve with lemon wedges.
Originally Submitted
3/19/2012
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