Grilled prawns atop yogurt dip

Tried my hand at making grilled prawns atop a Greek yogurt dip. The modern plating is inspired by the restaurants visited recently.

For the marinade:

1 tbsp of Harissa paste (as per your threshold of handling chili)

1/2 tbsp of ginger garlic paste freshly made

3-4 sprigs of original and dried rosemary & thyme

1 lemon zest 

salt & black pepper to taste

Make sure you add no lemon juice to it as that may harden up the prawn flesh. Marinate the prawns for about 30 minutes. 

For the yogurt dip:

1 cup thick creamy Yogurt- you can try using hung curd as well

6 cloves of garlic chopped and minced

a bunch of fresh chives 

salt and pepper.   

how we do it:

On a long rectangular white plate just spoon and spread the dip first and keep ready. Prawns should be grilled on skewers only for 2-3 minutes max both sides or depending on the size. Once they catch color put on top of cold dip. Garnish with more chives and dried mint.  And serve immediately.

love Anu