Chef Paul West’s grilled king prawns with herbs and lemon.
Paul – Go on, say it, you know you want to! Just gunna chuck another shrimp on the barbie! Have you ever called them shrimp in your life? However, there’s something about the smell of prawns cooking on the BBQ that is powerfully evocative of summer in Australia. Jazz your BBQ prawns up this summer with a herby sauce straight from the garden.
Serves 4 as an entree
16 raw King prawns, mid sections peeled
¼ bunch of parsley, finely chopped
¼ bunch of coriander, finely chopped
2 cloves of garlic, finely chopped
30ml of olive oil
2 lemons, 1 juiced, the other cut into wedges
Preheat BBQ to medium high heat.
While the bbq is warming up, combine the herbs, garlic, lemon juice and olive oil in a bowl and give it a good mix together.
Lay the prawns on to the BBQ and sprinkle some salt over the top of them, lay the lemon wedges on too. Cook the prawns 2 minutes or so on each side or until the prawns are cooked, then transfer them to a serving platter. For the lemons, give them a minute of so on each side, just so they start to brown, then transfer them to the serving platter.
To finish, spoon the herby oil mix over the prawns and then squeeze the drilled lemon over the top.