Gin basil smash prawns with grilled pineapple on a melon gazpacho and aioli

For the shrimps:

300 g prawns
3 cloves of garlic
100 ml gin
2 cl lemon juice
basil to taste
3 tbsp cane sugar
Salt and pepper

For the pineapple:

1 pineapple
2 limes
3 tbsp rub (preferably hotter)
50 ml rum
1 tsp honey

For the melon gazpacho:

900 g watermelon (can also be mixed with other melons)
1 bell bell pepper
1 chili pepper
1 small onion
salt and pepper

For the aioli:

200 ml sunflower or rapeseed oil
100 ml milk
2 cloves of garlic
1 dash of lime juice
salt
1 tbsp mustard
1 tsp herbs
Chili pepper (for those who like it hotter)

Place the prawns in a bowl. If they have shells, you can leave them on. Chop the basil, mix with the other ingredients and marinate for at least 3 hours, preferably longer for a more intense flavor.

Peel the pineapple and remove the leaves from the head. Make a marinade from the remaining ingredients and rub the pineapple with it.

While the prawns and pineapple are on the grill, you can prepare the cold component of this starter. Cut the melon in half and remove some of the decoration with a corer. Place the remaining flesh in a bowl, finely chop the bell pepper, chili bell pepper and onion and add to the flesh. Blend thoroughly with a hand blender. Heat the finished mixture over a high heat to intensify the flavor. Then leave to cool, if you like you can pass the gazpacho through a sieve again.

Pour all the ingredients for the aioli into a blender jug and blend with the hand blender from bottom to top until a creamy consistency is achieved.


Grill setup:

Fill the charcoal basket and light an ember nest with the Lootlighter. Heat up the barbecue and set the temperature to approx. 180 - 200 °C. Insert the rotisserie and wait until the temperature is reached. Once the temperature has been reached, the food can be placed on the appropriate skewers. The grilling time is approx. 15 - 25 minutes.


Have fun barbecuing!