Just before the good weather vanished we managed to fit in one last barbeque with herb-stuffed trout, chili, lemon and garlic tiger prawns and asparagus. It all seemed very decadent for a Tuesday night but hey, YOLO! Cringe.
We started by putting these pretty little fellas in a bowl with chopped garlic, chilli flakes, lemon juice and oil and leaving them to marinade whilst we got on with the other stuff.
How could fish not taste good with all this inside it? We started by decapitating the fish (if you have a male companion you may find they have a prehistoric urge to get involved with this bit). Then stuff with lemon slices, garlic, parsley and thyme. Secure with string and tuck in a sprig of rosemary.
Then whack them on the bbq for 15-20 mins, turning once. The asparagus and shrimp will only need around 5 mins. Yummy!
There’s only one way to finish off a perfect meal like this: BBQ bananas with mars bar and white chocolate stuffing.