Spanish prawns with almond and roasted capsicum dressing

Instructions

1. Combine parsley, rind, 1 teaspoon paprika, cumin, cinnamon, 1 tablespoon oil and 1 tablespoon lemon juice in a shallow dish. Add prawns and toss to coat. Cover and refrigerate for 30 minutes.
2. Process almonds, capsicum, remaining paprika, lemon juice and olive oil in a food processor until smooth. Season with salt and pepper.
3. Preheat a chargrill or barbecue on high heat. Cook prawns for 1-2 minutes each side or until cooked through. Serve prawns with roasted capsicum dressing, sprinkled with extra parsley.