- Heat the BBQ to a medium/ heat.
- Season the prawns generously with sea salt and freshly cracked pepper and then toss with 2 tablespoons of extra virgin olive oil.
- Place the lemons flesh side down on the BBQ and then cook the prawns turning once after 2-3 minutes depending on size. By now the lemons should be quite dark in colour, remove and set aside to cool a little.
- While the prawns are cooking bring together the butter and garlic in a heat proof container and pop onto the BBQ to melt the butter and soften the garlic.
- Once cooked add the prawns to the bowl with the garlic and butter, add the parsley and a pinch of paprika if using and toss.
- Serve your prawns hot with the charred lemons.
Prawns with garlic and parsley
Recipe by Tobie Puttock
Serves four.
Ingredients
- 16 prawns, shells removed and deveined
- 50g butter, roughly diced
- 1-2 cloves of garlic, skins removed and finely minced
- sea salt and freshly cracked pepper
- pinch of paprika (optional)
- small handful of freshly picked curly leaf parsley, finely chopped
- extra virgin olive oil
- 2 lemons, halved
