Salt Grilled Prawns with Parsley, Lemon and Garlic Salsa
Photography by Aaron McLean.
Sometimes the tastiest recipes are the simplest – just a combination of good quality ingredients. Serve these prawns with large napkins!
Serves: 4
INGREDIENTS
16 large shell-on raw prawns
2 teaspoons sea salt
2 tablespoons olive oil
1 lemon, halved
Salsa
small handful flat-leaf parsley
2 cloves garlic, crushed
zest 1 lemon
4 tablespoons olive oil
2 tablespoons lemon juice
METHOD
Salsa: Put the parsley, garlic and lemon zest on a board and chop finely. Place in a bowl and stir in the oil and lemon juice. Season with salt and pepper.
Sprinkle the salt over a large heavy-based sauté pan or the flat grill plate on the barbecue and heat until very hot.
Place the prawns on top and cook for 2 minutes then drizzle the prawns with the oil. This will sizzle and smoke furiously. Turn the prawns over and cook for another 2 minutes then just before you take them off the heat, squeeze over the lemon halves.
Serve straight from the pan or transfer to a platter and serve with the salsa for dipping and extra lemon if desired.
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Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!