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Prawns with garlic and parsley

Recipe by Tobie Puttock

Serves four.

  • 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
  1. Heat the BBQ to a medium/ heat.
  2. Season the prawns generously with sea salt and freshly cracked pepper and then toss with 2 tablespoons of extra virgin olive oil.
  3. 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.
  4. 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.
  5. 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.
  6. Serve your prawns hot with the charred lemons.

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