Grilled prawns with tomato-olive salsa and roast garlic aioli

Instructions

1. To make the aioli, combine the egg yolks, mustard and vinegar in a medium bowl and whisk well to combine. While whisking, slowly stream in the vegetable oil until thickened. Squeeze the roasted garlic cloves out of their skins and whisk through the mayonnaise with the lemon juice and a generous pinch of salt and pepper. Set aside.
2. To make the tomato and olive salsa, heat a small frying pan over medium heat, then add the garlic and olive oil. Cook for 1-2 minutes, until fragrant, then transfer to a medium bowl with the tomato, olives, parsley and red wine vinegar. Season to taste with salt and pepper, then toss well to coat.
3. Heat a barbecue or chargrill pan over medium-high heat, then grill the prawns until cooked to your liking. Transfer to a serving platter and spoon over the tomato and olive salsa. Serve with the roasted garlic aioli on the side.

• See
  here
  for one way to roast garlic bulbs. Roast garlic will keep in the fridge in a sealed container for 1-2 days.
• For the black olives, preferably use Arbequina or Ligurian.