Ingredients
- 12 raw whole large prawns.
- 2 tablespoons salted butter, melted.
- sea salt.
- freshly cracked black pepper.
Smoky Garlic Dressing
- 4 cloves garlic, skins left on.
- 1 lemon, juice and zest.
- 1/4 cup flat-leaf parsley, finely chopped.
- 1/2 teaspoon dried chilli flakes.
- 2 tablespoons extra virgin olive oil.
Directions
- 1. Preheat grill or BBQ to high. Place on garlic cloves and cook for 2 minutes each side until charred and blackened. Remove from the heat and allow to cool until you can touch them with your hands. Squeeze out garlic flesh and add into a small bowl. Add lemon, parsley, chilli flakes and olive oil into the bowl and whisk to combine.
2. Brush prawns with melted butter on both sides. Place onto the grill and cook on each side for 2–3 minutes until prawns are firm to the touch and cooked through.
3. Remove prawns from the grill and place onto a serving plate. Drizzle with Smoky Garlic Dressing to serve.
Note
Styling by Gemma Lush.
An Aussie Summer in a nutshell – freshly caught prawns, BBQ'd to perfection and served with a smoky garlic and lemon dressing. Serve this as an entreé or as a tapas alongside some Summer mocktails!
Ingredients
- 12 raw whole large prawns.
- 2 tablespoons salted butter, melted.
- sea salt.
- freshly cracked black pepper.
Smoky Garlic Dressing
- 4 cloves garlic, skins left on.
- 1 lemon, juice and zest.
- 1/4 cup flat-leaf parsley, finely chopped.
- 1/2 teaspoon dried chilli flakes.
- 2 tablespoons extra virgin olive oil.
Directions
- 1. Preheat grill or BBQ to high. Place on garlic cloves and cook for 2 minutes each side until charred and blackened. Remove from the heat and allow to cool until you can touch them with your hands. Squeeze out garlic flesh and add into a small bowl. Add lemon, parsley, chilli flakes and olive oil into the bowl and whisk to combine.
2. Brush prawns with melted butter on both sides. Place onto the grill and cook on each side for 2–3 minutes until prawns are firm to the touch and cooked through.
3. Remove prawns from the grill and place onto a serving plate. Drizzle with Smoky Garlic Dressing to serve.
Note
Styling by Gemma Lush.