Simon Rimmer served up tasty old Bay King prawns with aioli on Sunday Brunch.

The ingredients are: 12 king prawns, shell off tail on, Oil to brush, 30g Old Bay seasoning and 50ml melted butter.

For the aioli: 3 cloves garlic, crushed, 2 yolks, 1 tbs Dijon, 300ml good quality olive oil, Juice 1 lemon and 1 tsp turmeric.

Garnish with more lemon and furikake mix.

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