Description
Learn how to make delicious Grilled Prawns with Garlic, Lemon, and Chilli in this easy recipe. Perfect for your next dinner party or BBQ!
Ingredients
- 1/3 cup (80 ml) vegetable oil
- Salt & pepper to taste
- 8 large Shrimp (prepared with shells still on but vein removed)
- 2 cloves of garlic
- 1-2 chillies
- 1 Tbsp (2 g) fresh parsley
- 1 lemon – juice and zest
- Fresh lemon wedges for serving
- Fresh crusty bread of your choice for dipping in the sauce
- Firelighters
- Charcoal
- Matches or lighter
- Glass of water
Instructions
- Ignite your grill by placing several firelighters at the bottom, then light them up. Once they catch, cover with charcoal, forming a mound in the center to focus the heat.
- As the grill warms, prepare the sauce by pouring vegetable oil into a pan. Grate the garlic cloves into the pan. Chop the chillies finely with a sharp knife and add them to the oil. Cook over medium heat for a couple of minutes, then incorporate the lemon zest and juice, cooking gently until the garlic loses its raw taste. Be cautious not to brown the garlic.
- Drizzle half of this oil, garlic, and lemon mixture over the prawns. Rub the marinade under the shells to ensure even flavor distribution.
- Inspect your grill. The coals should be fully ashed over and glowing with no dark spots. Place a clean cooking grate on top, signaling readiness to start grilling.
- Ensure the coals are hot enough so the prawns sizzle when placed on the grill. Aim for a slight char on each side without burning. If flames rise up as oil drips, use your fingers to sprinkle a bit of water from a glass to control any excessive fire.
- When the prawns are pink and have a slight char on one side (around 45 seconds to a minute), turn them over to cook the other side. Once the shells turn pinkish-orange and the meat is opaque white, remove them from the heat and arrange them on a clean platter. Pour the remaining garlic, lemon, and chilli sauce over the prawns.
- Serve right away with optional lemon wedges and fresh crusty bread for dipping.
