I’ve cooked these prawns on the BBQ and under the grill so you don’t have to wait for a sunny day! I buy big boxes of frozen jumbo prawns. There are lots of suppliers on the web.
This recipe would also work with fresh tarragon, oregano or marjoram.
16 large shell on prawns
60ml lemon juice
8 cloves garlic, finely chopped
1 tsp salt
200ml extra virgin olive oil
8 sprigs parlsey, leaves picked plus extra for garnish
1-2 red birds eye chilli, finely sliced
In a mini food processor add the lemon juice, garlic and salt and pulse a few times then with the motor running drizzle in the olive oil slowly until it is fully emulsified. Transfer to a bowl and add the parsley and chilli and a grinding of black pepper.
Put the prawns in a bowl and cover with 6 tbsp of the garlic sauce. Leave to marinate while you heat the grill to medium high. Line a baking tray with foil and lightly grease. Grill for 4-5 minutes on each side until they turn pink. Alternatively, put the prawns on the BBQ.
Place all the prawns on a large serving dish, pour over the remaining sauce, sprinkle with some extra parsley.
Prawns with lemon, garlic and chilli sauce
Equipment
Ingredients
- 12-16 extra large shell on prawns
- 60 ml lemon juice
- 8 cloves garlic finely chopped
- 1 tsp salt
- 200 ml extra virgin olive oil
- 10 sprigs Parsley leaves picked
- 1-2 Red Birds eye chilli finely sliced
Instructions
- In a mini food processor add the lemon juice, garlic and salt and pulse a few times then with the motor running drizzle in the olive oil slowly until it is fully emulsified. Transfer to a bowl and add the parsley and chilli and a grinding of black pepper.
- Put the prawns in a bowl and cover with 6 tbsp of the garlic sauce. Leave to marinate while you heat the grill to medium high. Line a baking tray with foil and lightly grease. Grill for 4-5 minutes on each side until they turn pink. Alternatively, put the prawns on the BBQ.
- Place all the prawns on a large serving dish, pour over the remaining sauce, sprinkle with some extra parsley.
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