Grilled Prawns with Pistou

• 1/4 cup whole raw almonds
• 2 cups loosely packed fresh basil leaves
• 1 cup loosely packed fresh flat-leaf parsley
• 12 anchovy fillets, rinsed
• 2 garlic cloves, peeled
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• Zest of 1 lemon, plus lemon wedges, for serving
• Coarse salt and freshly ground pepper
• 12 prawns, shells and heads intact

1. Preheat the oven to 350F.
2. Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
3. Let cool completely; coarsely chop.
4. Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined.
5. Add the oil in a slow, steady stream, and process until smooth.
6. Transfer to a large bowl.
7. Stir in the lemon zest; season with salt and pepper.
8. Reserve 1/4 cup pistou for dipping.
9. Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds).
10. Toss the prawns with the remaining pistou.
11. Grill, turning once, until cooked through, about 2 1/2 minutes per side; season with salt and pepper.
12. Serve with the lemon wedges and reserved pistou for dipping.

almonds, basil, parsley, anchovy, garlic, extravirgin olive oil, lemon, salt, prawns

Taken from www.epicurious.com/recipes/food/views/grilled-prawns-with-pistou-392673 (may not work)