Logan Guleff's Grilled Prawns Recipe

This Master Chef Junior winner amps up his easy-to-make aioli by adding a pinch of saffron and infusing it with hickory smoke!
By Erica Clark




Logan Guleff
Age 12


Why did you start cooking?
“I loved playing with a toy kitchen and plastic food that you could pretend to chop and put back together! Then I worked my way up to making coffee for my parents and eventually deviled eggs and pigs in a blanket.”

Do you have any favorite cookbooks?
“I really like Charred & Scruffed, which is all about barbeque.”

What’s a good starter recipe for other kid chefs?
“Scrambled eggs. Eggs aren’t too expensive, so if you ruin them, it’s okay!”

Grilled Prawns
Serves 4


  • 2 garlic cloves
  • ¼ cup capers, drained
  • ¼ cup kalamata olives, pitted
  • 2 tsp fresh thyme leaves
  • 2 tsp fresh oregano leaves
  • 2 tbsp olive oil, plus more for drizzling
  • 1 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tsp lemon juice
  • 1 dozen spot prawns, heads and shells removed (if you can’t fnd them, use jumbo shrimp)
  • 2 heads baby romaine lettuce, washed and quartered (or romaine hearts, outer leaves removed)
  • Salt and pepper to taste


  1. To make caper relish, combine 1 garlic clove, capers, olives, thyme, oregano, and olive oil in a food processor. Pulse until combined but still chunky.
  2. To make a simple aioli, combine mayonnaise, 1 minced garlic clove, Dijon mustard, and lemon juice in a small bowl.
  3. Heat a cast-iron grill plate over high. Skewer prawns. Drizzle prawns and lettuce with olive oil and season with salt and pepper.
  4. Grill lettuce and char on one side; grill skewered prawns until just done on the outside and slightly translucent in the center. Remove the skewers; set aside.
  5. Garnish with caper relish and aioli, then serve with a grain of your choice, such as rice.

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Photo Credit: Ryan Liebe

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