Hot Honey Glazed Salmon with Herb Salad

Glazed with hot honey, this salmon is a playful spin on the traditional glazed Easter ham. While grilled pineapple rings and maraschino cherries are an optional nod to the nostalgic version, a fresh herb salad on top wakes everything up, echoing the new greenery of the season, and offers a crisp contrast that makes this dish just right for an Easter dinner that leans elegant, fresh and a little unexpected. We recommend pairing this dish with Hester Creek Columbia Valley Rosé Cabernet Franc or Inniskillin Okanagan Pinot Noir.
Ingredients Instructions

Ingredients

Serves 4 to 6
½ cup (125 ml) clover honey
½ tsp (2.5 ml) red pepper chili flakes
1½ tsp (7.5 ml) apple cider vinegar
2 lbs (900 g) salmon fillet, pin bones removed
2 tbsp (30 ml) dark rum
2 tbsp (30 ml) Dijon mustard
½ tsp (2.5 ml) ground cumin
½ tsp (2.5 ml) kosher salt, plus more to taste
¼ tsp (1 ml) freshly ground black pepper
¼ tsp (1 ml) smoked paprika
1 tbsp (15 ml) extra-virgin olive oil
1 tsp (5 ml) white balsamic vinegar, plus more to taste
½ cup (125 ml) watercress, washed and dried
¼ cup (60 ml) fresh flat-leaf parsley leaves
¼ cup (60 ml) fresh mint leaves
2 tbsp (30 ml) roughly chopped fresh chives
2 tbsp (30 ml) roughly chopped fresh dill
5 to 6 canned pineapple rings, pan-seared (optional), for garnish
5 to 6 maraschino cherries (optional), for garnish

Instructions

  1. Start by making hot honey. In a small saucepan over low heat, stir honey, chili flakes and apple cider vinegar. Cook, stirring occasionally, for 10 to 15 minutes. Honey should be warm but should never come to a simmer. Remove from heat and let cool to room temperature. If not using right away, transfer to an airtight container. Honey will keep in a cool, dry place for up to 6 months and will get spicier the longer it sits.
  2. Preheat oven to 400 F (200 C). Line a rimmed baking sheet with parchment or foil.
  3. Place salmon fillet skin-side down on lined baking sheet.
  4. In a small bowl, whisk ¼ cup (60 ml) hot honey with rum, Dijon, cumin, salt, pepper and paprika until well combined. Drizzle dressing evenly over salmon and let stand at room temperature for 15 minutes.
  5. Roast salmon until cooked through, 10 to 12 minutes, basting and brushing salmon once or twice with any excess glaze that accumulates in tray. To test doneness, a paring knife should slide through salmon easily and flesh should be opaque. Remove from oven and let fish rest for 10 minutes.
  6. Just before serving, in a medium bowl, whisk olive oil and balsamic. Add watercress, parsley, mint, chives and dill. Toss and season with salt or extra balsamic to taste.
  7. Transfer salmon to a serving platter. Optionally garnish with pan-seared pineapple rings and maraschino cherries. Scatter herb salad overtop and serve.
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Drink Pairings

Gin-Cured Albacore Tuna Smorgasbord

Celebrate Earth Day with cured Pacific albacore lox. Presented with locally grown accompaniments on a sustainable wood like bamboo or reclaimed oak, this board highlights BC’s abundance while minimizing environmental impact. This recipe cures the albacore tuna in Beefeater London Dry Gin.
Ingredients Instructions

Ingredients

Serves up to 10
Gin-Cured Albacore Tuna Lox, make ahead, recipe follows
Pickled Blackberries, make ahead, recipe follows
Dijon mustard
cornichons or sliced dill pickles
sunflower sprouts
boiled new potatoes, sliced
shaved red onion
thinly sliced pumpernickel or rye bread, toasted
a few sprigs fresh dill, for garnish
Gin-Cured Albacore Tuna Lox
1 hook-and-line-caught Pacific albacore tuna loin (about 2 lbs/900 g)
3 tbsp (45 ml) gin
⅓ cup (80 ml) granulated sugar
¼ cup (60 ml) salt
1 tbsp (15 ml) juniper berries, crushed
2 tsp (10 ml) chopped fresh dill
2 tsp (10 ml) freshly ground
black pepper
Pickled Blackberries
Makes about 1 ½ cups (375 ml)
1½ cups (375 ml) fresh or frozen blackberries
3 tbsp (45 ml) granulated sugar
1 tsp (5 ml) salt
½ cup (125 ml) red wine vinegar
½ cup (125 ml) water
1 tbsp (15 ml) juniper berries
1 sprig fresh thyme

Instructions

  1. Working across grain of tuna, thinly slice 3 to 3½ oz (85 to 105 g) tuna per person and layer on a serving board.
  2. Place small serving bowls of Pickled Blackberries, Dijon and cornichons on board.
  3. Fill remaining spaces with small piles of sunflower sprouts, new potatoes, red onion and slices of toasted bread. Garnish with a few small sprigs of dill and serve.
  4. Instructions for making Gin-Cured Albacore Tuna Lox: 1) Rinse tuna loin and pat dry. Transfer to a baking dish with raised sides. Brush tuna loin with gin on all surfaces. 2) In a small mixing bowl, combine sugar, salt, juniper berries, dill and pepper. Mix well, then spread over tuna and gently press onto flesh. Cover with plastic wrap, loosely tucking it around fish. Place another sheet of plastic wrap over dish and set a slightly smaller dish, cutting board or similar object on top to gently weigh down tuna as it cures. 3) Refrigerate for 18 to 24 hours, flipping tuna after 12 hours. Remove from refrigerator and wipe or rinse with cold water to remove curing mixture. Pat dry with paper towel and wrap tightly in cheesecloth. Refrigerate for another 24 hours before serving. 4) Leftover lox can be wrapped tightly in plastic wrap and stored in refrigerator for up to 1 week or in freezer for up to 1 month, though texture may soften if frozen.
  5. Instructions for making Pickled Blackberries: 1) In a small mixing bowl, toss blackberries with sugar and salt to coat. Transfer to a clean Mason jar. 2) In a small saucepan over medium heat, combine vinegar, water, juniper berries and thyme. Warm until hot but not simmering, then pour over blackberries. Cool to room temperature, then seal and transfer to refrigerator for at least 4 hours. 3) Store in sealed jar in refrigerator for up to 1 month. Save remaining pickling liquid to use as a shrub for cocktails or as a substitute for vinegar in salad dressings.
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Drink Pairings

Smoked Oyster Dip

Oysters and martinis are a classic pairing. The umami notes of the oyster perfectly complement the clean botanical flavours of vodka or gin. For this recipe, we forgo shucking fresh oysters and instead opt for a creamy and smoky oyster dip that pairs well with a variety of crudités, toasted baguette slices or potato chips. This recipe calls for only one can of oysters, but you can add an extra can for an umami boost. This dip can be paired with Smirnoff Vodka.
Ingredients Instructions

Ingredients

Serves 6
1 × 3 oz (85 g) can smoked oysters, drained
1 × 8 oz (226 g) block cream cheese, room temperature
2 tbsp (30 ml) mayonnaise
1 tsp (5 ml) finely grated lemon zest, plus more for garnish
1 tbsp (15 ml) fresh lemon juice
1 tsp (5 ml) smoked paprika
½ tsp (2.5 ml) chipotle chili powder
1 tbsp (15 ml) chopped fresh dill, plus more for garnish
cucumber rounds, potato chips, crackers or endive leaves, to serve

Instructions

  1. In a large bowl, combine oysters, cream cheese, mayonnaise, lemon zest, lemon juice, paprika, chili powder and dill. Using back of a large spoon, smash and stir everything until oysters are broken down and mixture is well combined. If you like a smoother dip, you can pulse it in a food processor. Fold in capers.
  2. Transfer to a serving bowl and garnish with chopped dill, lemon zest and crushed pink peppercorns. Serve with your choice of dippers. Can be stored in an airtight container in refrigerator for up to 4 days.
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Drink Pairings

Tuna Tartare & Caviar Toast

A fresh twist on a classic, these bite-sized appetizers are perfect for your next martini hour. The garnish of caviar adds a salty pop that mirrors the briny notes in a classic martini, making this pairing feel both timeless and modern. Whether you’re hosting a cocktail party or just want something special to go with your favourite libation, these bites are elegant, easy to prepare and undeniably indulgent. Enjoy this appetizer alongside Suntory Roku Gin.
Ingredients Instructions

Ingredients

Serves 8
1 loaf brioche
¼ cup (60 ml) ghee or unsalted butter, room temperature
8 oz (225 g) albacore tuna
1 tsp (5 ml) toasted sesame oil
1 tsp (5 ml) soy sauce
½ tsp (2.5 ml) fresh lemon juice
1 oz (30 g) caviar
seaweed salad or rehydrated sea grapes*, for garnish
* Available at Asian grocery stores or online

Instructions

  1. Preheat oven to 350 F (175 C). Line a baking sheet with parchment and set aside.
  2. Slice crust off brioche and discard or reserve for another use. Slice crustless loaf into rectangles 1-in (2.5 cm) high × 3-in (7.5 cm) long. You should have at least 8 rectangles of brioche. Spread each side lightly with ghee and set aside.
  3. Place buttered bread on prepared baking sheet and toast bread in oven, turning over occasionally to encourage even browning, until golden brown on all sides, 8 to 10 minutes. This step could also be done in a frying pan over medium-low heat. Working with a couple of pieces of brioche at a time, toast in warm pan until browned on all sides. Set aside.
  4. Finely dice tuna and place in a bowl along with sesame oil, soy sauce and lemon juice. Gently toss to combine. Taste and adjust seasoning with more sesame oil, soy sauce or lemon juice as desired.
  5. Spoon tuna tartare on top of toasts. Garnish with small dollops of caviar and seaweed salad. Serve immediately.
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Drink Pairings

Rice Paper Tiger Prawn Scoops

These visually stunning and equally delicious crispy scoops are easy to fold around a crunchy, Asian-inspired cabbage slaw and a plump, sweet prawn. Dressed with sriracha mayo and balsamic glaze, they deliver layers of texture and abundant flavour to delight anyone who bites into them. Enjoy these Rice Paper Tiger Prawn Scoops with Greywacke Sauvignon Blanc, Château d’Esclans Whispering Angel Côtes de Provence Rosé or Campari Negroni.
Ingredients Instructions

Ingredients

Serves 16
3 tbsp (45 ml) rice vinegar
1 tbsp (15 ml) sesame oil
1½ tsp (7.5 ml) white pepper, divided
1 tbsp (15 ml) mirin
1½ tsp (7.5 ml) salt, divided
4 tbsp (60 ml) mayonnaise, divided
2 cups (500 ml) thinly shredded cabbage
1 tbsp (15 ml) sriracha
2 tbsp (30 ml) rice flour
½ tsp (2.5 ml) garlic powder
½ tsp (2.5 ml) paprika
16 jumbo tiger prawns, shelled and deveined
½ cup (125 ml) vegetable oil, divided
2 sheets rice paper (about 8-in/20 cm diameter), each cut into 8 segments
2 to 3 tbsp (30 to 45 ml) balsamic glaze, to taste

Instructions

  1. In a large non-reactive bowl, combine rice vinegar, sesame oil, ½ tsp (2.5 ml) white pepper, mirin, ½ tsp (2.5 ml) salt and 2 tbsp (30 ml) mayonnaise. Stir until smooth. Add shredded cabbage and mix well. Set aside. Can be made ahead and refrigerated until ready to use, up to 1 day.
  2. In a small bowl, mix remaining 2 tbsp (30 ml) mayonnaise and sriracha. Transfer to a squeeze bottle.
  3. In a large bowl, mix rice flour, garlic powder, paprika and remaining 1 tsp (5 ml) white pepper and 1 tsp (5 ml) salt. Add prawns and toss to coat.
  4. In a wok over high heat, heat ¼ cup (60 ml) vegetable oil to about 350 F (175 C). Fry 1 cut segment of rice paper at a time. It should puff up and fry immediately into a white crisp. Using 2 large metal forks, metal tongs or metal chopsticks, carefully transfer fried rice paper to a plate lined with paper towel. Repeat with remaining rice paper segments, monitoring heat to avoid burning.
  5. To same wok, add remaining ¼ cup (60 ml) vegetable oil and fry coated prawns for 1 to 1½ minutes, then flip and fry for another 1 to 1½ minutes. Transfer to a second plate lined with paper towel.
  6. Before serving, add about 2 tbsp (30 ml) cabbage slaw to middle of each rice paper scoop. Top each with a fried prawn, drizzle with prepared sriracha mayo and balsamic glaze and garnish with julienned green onions.
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Drink Pairings

Vermouth Seaweed Clams with Green Peppercorn Aioli

It is often a great idea to cook items found together in the same environment, as they generally pair well. Case in point: clams and seaweed. This meal comes together quickly and is perfect for a weeknight dinner yet fancy enough to serve to company. Serve Vermouth Seaweed Clams with CedarCreek Estate Pinot Gris or Poplar Grove Cascadia Pinot Gris.
Ingredients Instructions

Ingredients

Serves 4
1 cup (250 ml) mayonnaise
½ tsp (2.5 ml) finely ground white pepper
1 tbsp (15 ml) brined green peppercorns, rinsed and coarsely chopped
2 tbsp (30 ml) dried wakame seaweed
3 tbsp (45 ml) grapeseed oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
5 large sprigs fresh thyme, plus more for garnish
1 × 4- to 6-in (10 to 15 cm) sheet dried kombu seaweed
1 cup (250 ml) dry white vermouth
4 lbs (1.8 kg) live clams, purged and scrubbed clean
sliced baguette, to serve

Instructions

  1. In a small bowl, whisk mayonnaise, white pepper and green peppercorns until well combined. Refrigerate aioli while cooking clams.
  2. Place wakame seaweed in a medium bowl and cover with room-temperature water. Set aside to allow seaweed to hydrate and become tender, about 10 minutes. Drain and squeeze excess water out of seaweed. Set aside.
  3. In a large heavy-bottomed stockpot over medium‑high heat, heat oil. Add shallots, garlic and thyme. Cook, stirring often, until shallots have softened, about 3 minutes. Add kombu, vermouth and clams. Cover with a lid and cook, shaking pot occasionally, until clams have opened and kombu has softened, about 6 minutes. Discard kombu and any clams that stay closed.
  4. Divide aioli among 4 serving bowls and spread over base. Top with hot clams and spoon broth overtop. Scatter with wakame seaweed and serve with sliced baguette.
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Drink Pairings

Shrimp Toast

Celebrate midsummer in true Scandinavian style with toast skagen, a luxurious shrimp toast that’s perfect for a festive gathering. Enjoy this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 4
1 lb (450 g) small precooked shrimp, thawed if frozen
¼ cup (60 ml) crème fraîche
¼ cup (60 ml) mayonnaise
2 tbsp (30 ml) chopped fresh dill
1 tsp (5 ml) hot mustard
1 small shallot, finely diced
½ tsp (2.5 ml) finely grated lemon zest
fine sea salt and freshly ground black pepper, to taste
¼ cup (60 ml) unsalted butter
8 slices white bread, crusts removed and each slice cut into 2 triangles
salmon or trout caviar, for garnish
8 thin slices cucumber, cut in half, for garnish
fresh dill sprigs and lemon wedge for garnish

Instructions

  1. Spread shrimp over a clean tea towel or paper towel and pat dry. Removing excess moisture avoids a watery shrimp salad.
  2. In a medium bowl, whisk crème fraîche, mayonnaise, dill, mustard, shallots and lemon zest until thoroughly combined. Gently fold in shrimp. Taste and season to your liking with salt and pepper. Chill shrimp salad for at least 30 minutes or up to 24 hours before serving.
  3. About 1 hour before serving, prepare toast points. Butter both sides of each triangle of bread. Heat a large frying pan over medium heat. Working with a couple pieces of buttered bread at a time, toast in pan on both sides until golden brown and crispy, about 2 minutes total. Remove from pan and set on a rack to cool. Repeat to toast remaining bread triangles.
  4. When ready to serve, place toasted bread on a serving platter and top each with a generous spoonful of shrimp salad. Garnish with cucumber slices, a dollop of caviar and some fresh dill, if desired. Serve immediately with lemon wedges for guests to squeeze overtop salad just before enjoying.
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Drink Pairings

Aquavit Salmon Gravlax with Mustard Dill Sauce

A popular appetizer of Nordic origins, gravlax usually consists of fish fillets cured in salt, sugar and fresh herbs. If aquavit is hard to find at your local liquor store, you can use vodka instead with very similar results. If you are serving a large crowd, this recipe doubles easily. Just make sure to start the recipe at least 2 days before you plan to serve it. You can pair this dish with any of the following: Blue Grouse Rose, 40 Knots Island White Seas, Unsworth Vineyards Pinot Noir or Domaine Houchart Côtes De Provence Rosé.
Ingredients Instructions

Ingredients

Serves 6-8
1½ lbs (680 g) skin-on salmon fillet
1 tbsp (15 ml) caraway seeds
1 tbsp (15 ml) coriander seeds
2 tbsp (30 ml) granulated sugar
¼ cup (60 ml) kosher salt
½ tsp (2.5 ml) freshly ground black pepper
2 bunches fresh dill
|¼ cup (60 ml) Bornholmer Akvavit
Mustard Dill Sauce, to serve, make ahead, recipe follows
thinly sliced red onions, capers, lemon slices and rye bread, to serve
MUSTARD DILL SAUCE
3 tbsp (45 ml) white vinegar
2 tbsp (30 ml) roughly chopped fresh dill fronds
⅓ cup (80 ml) Dijon
1 tbsp (15 ml) granulated sugar
¼ cup (60 ml) vegetable oil
freshly ground black pepper, to taste

Instructions

  1. Start by making gravlax. Find a baking dish large enough to hold salmon and line it with plastic wrap, leaving lots of overhang. Set aside.
  2. Rinse salmon under cold water and pat dry with paper towel. Remove pinbones from salmon and set aside.
  3. To make cure mixture, place caraway and coriander seeds in a frying pan, then set over medium-high heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer toasted seeds to a spice grinder or mortar and pestle and grind finely. Transfer ground seeds to a small bowl and stir in sugar, salt and pepper until well combined. Set aside.
  4. Spread half the dill over bottom of lined baking dish. Generously rub skin side of salmon with about half the cure mixture, then set skin-side down on top of dill. Sprinkle aquavit overtop salmon, then rub it with remaining cure mixture and cover with remaining dill. Tightly wrap salmon fillet with plastic wrap lining baking dish. Top with a weight, such as a smaller baking dish or a plate with some cans of beans on top.
  5. Transfer weighted dish to refrigerator for 24 hours. Turn salmon over, continue to weigh down and refrigerate for another 24 to 48 hours. A longer cure will result in a firmer texture and a saltier flavour. |When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias. |x
  6. When ready to serve, remove salmon from plastic wrap and use back of a knife or a spoon to scrape cure mixture off fish. Place salmon skin-side down on a cutting board. Using a very sharp knife, thinly slice gravlax on bias.
  7. Mustard Dill Sauce: In a blender, combine vinegar, dill, Dijon and sugar and blend until dill is very finely chopped. With blender running, slowly stream in oil and blend until a smooth sauce has formed. Season with pepper. Can be stored in an airtight container in refrigerator for up to 1 week. Makes about ¾ cup (180 ml)
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Drink Pairings

Tandoori Cedar Plank Salmon served with Cucumber-Mint Raita

This new spin on a perennial crowd-pleaser celebrates BC’s cultural diversity, marrying the aromatic complexity of tandoori spices with the smoky, woody flavour of cedar plank salmon. Blue Moon Mango Wheat Ale or Gray Monk Rose make great pairings for this Tandoori Cedar Plank Salmon dish.
Ingredients Instructions

Ingredients

Serves 4
¾ cup (180 ml) plain Greek yogurt
3 tbsp (45 ml) neutral-flavoured oil
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) water
1½ tbsp (22.5 ml) finely grated fresh ginger
1 tbsp (15 ml) finely grated garlic
1 tbsp (15 ml) ground coriander
2 tsp (10 ml) Kashmiri chili powder
2 tsp (10 ml) garam masala
1 tsp (5 ml) ground cumin
1 tsp (5 ml) ground turmeric
¾ tsp (4 ml) salt
½ tsp (2.5 ml) freshly ground black pepper
½ tsp (2.5 ml) smoked paprika
4 × 6 oz (170 g) salmon fillets
red onion, thinly sliced, for garnish
fresh mint sprigs, for garnish
Cucumber-Mint Raita, to serve, make ahead, recipe follows
optional lime wedges, to serve
Cucumber-Mint Raita
1 cup (250 ml) grated cucumber
¼ tsp (1 ml) salt, plus more to taste
1 cup (250 ml) plain Greek yogurt
¼ cup (60 ml) grated carrot
2 tbsp (30 ml) chopped fresh mint leaves
1 tbsp (15 ml) fresh lemon juice
¼ tsp (1 ml) cumin seeds
⅛ tsp (a pinch) freshly ground black pepper

Instructions

  1. In a large mixing bowl, combine yogurt, oil, lemon juice, water, ginger, garlic, coriander, chili powder, garam masala, cumin, turmeric, salt, pepper and paprika. Mix well and adjust seasoning to taste. Mixture should be a thick but pourable consistency.
  2. Add salmon to marinade and gently toss until well coated. Cover with plastic wrap and refrigerate for 6 to 48 hours.
  3. Submerge a food-safe cedar plank in water, weighed down with a heavy bowl, and soak for 1½ to 2 hours.
  4. Preheat barbecue grill to 400 F (200 C). |Remove salmon from marinade, shake off excess marinade and set salmon aside.
  5. Remove plank from water, pat dry and position in centre of preheated grill until lightly charred, 3 to 5 minutes. Flip plank and place salmon skin-side down directly on charred side. Close barbecue lid and maintain grill temperature between 350 and 400 F (175 to 200 C). Cook salmon for 10 to 12 minutes, until it flakes easily when pierced gently with a fork at its thickest point.
  6. Transfer to a serving platter, garnish with red onions and mint and serve with Cucumber-Mint Raita and lime wedges.
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Drink Pairings

Prawn Anticuchos served with Aji Verde

Peruvian food has been enjoying a moment in the spotlight, and for good reason. Give this quick and easy recipe a try—it’s a delicious twist on a hearty street food classic, and one bite is all it takes to see why. Serve this dish with Left Field Pinot Gris Wine or Moody Ales Pineapple Coconut Beer.
Ingredients Instructions

Ingredients

Serves 4-6
4 dried aji panca or pasilla chilies (about 1⅓ oz/40 g), seeded and torn into 1-in (2.5 cm) pieces
2 tsp (10 ml) cumin seeds
½ tsp (2.5 ml) whole black peppercorns
¾ cup (180 ml) Negra Modelo
½ cup (125 ml) red wine vinegar
¾ tsp (4 ml) dried oregano
¾ tsp (4 ml) salt
5 cloves garlic, roughly chopped
½ cup (125 ml) extra-virgin olive oil
48 prawns (size 21/25, about 2 lbs/900 g), peeled and deveined
Aji Verde, to serve, make ahead, recipe follows
grilled corn, to serve
boiled or roasted sweet
Aji Verde
½ cup (125 ml) vegetable oil
4 cloves garlic, roughly chopped
2 jalapeño peppers, roughly chopped
½ small white onion, diced
¾ cup (180 ml) mayonnaise
⅓ cup (80 ml) crumbled queso fresco, plus more for garnish
¼ cup (60 ml) grated Parmesan
2 tbsp (30 ml) red wine vinegar
2 limes, zest and juice
1 bunch fresh cilantro, stems included, roughly chopped
¼ cup (60 ml) loosely packed fresh mint leaves
salt, to taste

Instructions

  1. In a saucepan over medium-low heat, combine chilies, cumin seeds and peppercorns and toast, stirring often, until warm and fragrant, about 5 minutes. Pour in lager and remove from heat. Let sit for 5 minutes, then transfer contents to a blender or food processor along with vinegar, oregano, salt and garlic. Purée until smooth, then with blender still running, slowly pour in olive oil until emulsified. Any marinade you don’t use for prawns can be served as a dipping sauce or stored in an airtight container in refrigerator for up to 7 days.
  2. In a mixing bowl, toss prawns with enough marinade to coat generously. Cover and marinate in refrigerator for 30 minutes to 2 hours. If left to marinate longer than 2 hours, prawns may start to cure and turn rubbery. Pierce 4 prawns per skewer and set on a plate.
  3. Preheat barbecue grill to medium-high.
  4. Place skewers on grill and cook until prawns are opaque and cooked through, 2 to 4 minutes per side.
  5. Serve with Aji Verde, grilled corn, sweet potatoes and lime wedges.
  6. Aji Verde
  7. In a medium saucepan over medium heat, warm oil. Add garlic, jalapeños and onions and sauté until onions have softened and begin to colour slightly, 6 to 8 minutes. Strain and transfer solids to a blender or food processor, and reserve oil. Let both cool before proceeding.
  8. To blender or food processor with cooled onion mixture, add mayonnaise, queso fresco, Parmesan, vinegar, lime zest and juice, cilantro and mint. Purée until smooth, then with motor running, slowly drizzle in reserved oil until emulsified. Season to taste and garnish with crumbled queso fresco. If not serving immediately, transfer to a jar or container with a tight-fitting lid and refrigerate for up to 1 week, though colour may start to fade. Serve with any grilled meats or fish, French fries or fresh cut veggies.
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Drink Pairings

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