King Prawn And Herb Crostini

• 8 sprigs fresh thyme, leaves stripped from stems
• 4 sprigs fresh flat-leaf parsley, leaves stripped from stems
• 4 sprigs fresh rosemary, leaves stripped from stems
• 2 None limes, grated zest
• 10 g fresh root ginger, peeled and finely chopped
• 1 clove garlic, peeled and finely chopped
• 1 None red chilli, cut into fine rings
• 1 tsp sweet paprika
• 1/2 tsp salt
• 1 tsp black peppercorns
• 80 ml + 2 tbsp extra-virgin olive oil
• 8 None raw king prawns, peeled and de-veined
• 4 slices baguette

1. Place herbs, lime zest, ginger, garlic, chili, paprika, 1/2 tsp salt, peppercorns and 1/3 cup oil in a blender and puree to a medium-fine paste. Coat prawns and allow to marinate for 30 mins.
2. Heat 2 tbsp oil in a frying pan and toast baguette, turning, until golden brown on both sides. Grill or broil prawns for 2-3 mins, until cooked through and slightly blackened. Arrange on toasted baguette.

thyme, parsley, rosemary, fresh root ginger, clove garlic, red chilli, sweet paprika, salt, black peppercorns, king prawns, baguette

Taken from recipes-plus.com/api/v2.0/recipes/18877 (may not work)