Zesty garlic prawns
SERVES 4 AS A STARTER 4 tbsp extra virgin olive oil
2 tbsp fresh lemon juice
2 tbsp fresh flat-leaf parsley leaves and stems, finely chopped
2 tsp dried oregano
1 ½ tsp garlic, finely chopped
1 tsp lemon zest, finely grated
½ tsp sea salt
¼ tsp freshly ground
black pepper
¼ tsp crushed chilli flakes
20 tiger prawns, peeled and
deveined, tails left on
1 tbsp fine dried breadcrumbs
1 In a small bowl, whisk the marinade ingredients together. Place the prawns in a large, resealable plastic food bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl and refrigerate for 30- 60 minutes, turning occasionally.
2 Have ready 4 medium
(about 25cm long) or 20 small (about 10cm long) metal or bamboo skewers. If using bamboo, soak them in water for at least 30 minutes.
3 Prepare the barbecue for direct cooking over a medium heat – 180-230°C.
4 Remove the prawns from the bag and discard the marinade. Thread the prawns onto the skewers − either two prawns per skewer as hors d’oeuvres or five prawns per skewer as a starter − bending each prawn almost in half so the skewer passes through it twice, near the head and near the tail. Sprinkle the prawns evenly on both sides with breadcrumbs.
5 Brush the cooking grills clean. Barbecue the prawns over a direct medium heat for 4- 6 minutes, with the lid closed, until they are firm to the touch and just turning opaque in the centre, turning once. Remove from the barbecue and serve warm.