An elegant first course while the steak rests or the ribs complete their final stage. Briefly grilled over
high heat and lifted with garlic, lemon and parsley, prawns need very little embellishment.
Ingredients | Serves 4 as a starter
- 16 large prawns, peeled and deveined, tails left on
- 4 wooden or stainless steel skewers
- 3 tbsp olive oil
- 3 garlic cloves, finely chopped
- Juice and zest of 1 unwaxed lemon
- 1 tbsp chopped parsley
- Salt and pepper
- Optional: a pinch of chilli flakes
Method
- If using wooden skewers, soak them in water for 20 minutes.
- Mix the olive oil, garlic, lemon juice and zest, parsley, salt, pepper and optional chilli flakes.
- Toss the prawns in the marinade and leave for 10 minutes.
- Thread four prawns onto each skewer, with the tails facing outwards.
- Grill directly over high heat, approximately 220-250°C, for around two minutes per side, until
cooked through. Avoid overcooking. - Serve with lemon wedges and, if desired, aioli or a yoghurt dip.
The finishing detail
Look for prawns that are pink-orange throughout and gently curled. Their delicate texture benefits
from close attention in the final moments of cooking.
Previous recipe: Spare ribs, patiently perfected.
Next recipe: Grilled pointed cabbage with Parmesan and lemon.
