Grilled tiger prawns served with a delicious Romesco sauce combining the mouth-watering flavours of tomato, Paprika, Chilli, Garlic, Parsley and lemon.
Pre-heat the grill and cook the prawns for a few minutes, until they have turned pink. Meanwhile, cook the tomatoes for 10 minutes. Remove from the heat.
Scoop the seeds from the tomatoes, discard and then place the pulp in a food processor. Add the remaining ingredients and blend until smooth.
Spoon the sauce into a bowl and arrange the prawns around. Garnish with lime wedges.