Prawns with green olive and caper ailoli

This is a dish you can use at a buffet arranging all the prawns on a plate with a bowl of the aioli on the side or as an appetizer neatly arranging the prawn and aioli on a plate.

Ingredients;

As many prawns as you like (the aioli will be enough for 20 prawns)
4 garlic cloves
1/3 cup lemon juice
Sea-salt and freshly ground pepper

For the aioli;

1/2 cup mayonnaise

2 tbsp chopped green olives

1 tbsp salted capers rinsed and dried

1 clove garlic minced

Sea-salt and freshly ground pepper 

Aioli;

Place mayonnaise, olives, capers, garlic, salt and pepper in a bowl and combine. Set aside until ready to be served.

Prawns;

Place prawns, garlic, lemon juice, salt and pepper in a bowls. Stir so that all is combined. Allow to set for about 5 to 10 minutes before frying them in olive oil over medium to high heat for 2 minutes on each side or until they turn pink. 

On the picture they are served with julienne strips of parsnip that is fried in vegetable oil for as long as it takes to get a golden color. Perhaps not as long as some of the strips in the picture, they are not supposed to turn dark brown.