You can substitute 1 pound large shrimp with shells for the prawns.

　　

Ingredients

serves 4

　　1/4 cup whole raw almonds

　　2 cups loosely packed fresh basil leaves

　　1 cup loosely packed fresh flat-leaf parsley

　　12 anchovy fillets, rinsed

　　2 garlic cloves, peeled

　　1/4 cup plus 2 tablespoons extra-virgin olive oil

　　Zest of 1 lemon, plus lemon wedges, for serving

　　Coarse salt and freshly ground pepper

　　12 prawns, shells and heads intact

　　

Step 1

Preheat the oven to 350°F. Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes. Let cool completely; coarsely chop.

　　

Step 2

Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined. Add the oil in a slow, steady stream, and process until smooth. Transfer to a large bowl. Stir in the lemon zest; season with salt and pepper. Reserve 1/4 cup pistou for dipping.

　　

Step 3

Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds). Toss the prawns with the remaining pistou. Grill, turning once, until cooked through, about 2 1/2 minutes per side; season with salt and pepper. Serve with the lemon wedges and reserved pistou for dipping.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.