Slimming World garlic and herb prawns with lemon aioli



ingredient
small handful of dill
4 garlic cloves
3 lemons
1 chilli
6 tsp dried mixed herbs
20 large tiger prawns (raw)
Salt and freshly ground black pepper

For the lemon aioli
1 lemon
1 garlic clove
6 level tbsp Extra Light Mayonnaise
60g fat free natural fromage frais
Lemon wedges, to serve


Method
Chop the dill. Peel and crush the garlic. Grate the zests of 2 lemons cut in half, and squeeze out the juice. Cut the other lemon into wedges. Deseed and finely chop the chilli.
Mix together the garlic, lemon juice and zest, and chilli with the dried herbs and add the prawns. Mix well and season. Cover and leave to marinate in a cool place for 10 minutes.
Make the aioli. Grate the lemon zest, cut in half and squeeze out the juice. Peel and crush the garlic. Mix the lemon and garlic with the mayonnaise and fromage frais. Serve with lemon wedges to squeeze over.
Preheat the gill to medium-high. Thread the prawns onto 4 skewers, Grill for 3-4 minutes on each side, or until they are pink and cooked through. Sprinkle over the dill and serve with the aioli.

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