Bay scented prawns with basil mayonnaise

Directions

1. 1
   If using wooden or bamboo skewers, soak eight in cold water for about half an hour. For the basil mayonnaise, plunge the leaves into a small pan of boiling water for about 1 minute, then remove with a slotted spoon and put into a bowl of cold water. (This helps it blend into a smooth paste.)
2. 2
   Drain and squeeze out any excess water from the leaves and put into a food processor with 2 tbsp olive oil. Whizz for 1-2 minutes until you have a fine paste.
3. 3
   Add all of the mayonnaise and a squeeze of lime juice. Blend until smooth, transfer to a bowl and chill.
4. 4
   Thread 4 prawns and 3 bay leaves onto each skewer.
5. 5
   Brush all over with the remaining oil. Season well. Barbecue the kebabs for 4-5 minutes, turning once, until pink and tender. Spoon the basil mayo into the squeezed out lime halves and serve warm.