18 large raw prawns, shell on
½ cup olive oil
2 cloves garlic, crushed
2 long red chillis, seeded and finely chopped
⅓ cup chopped flat-leaf parsley
1 tablespoon dried Greek oregano
zest of 1 lemon
2-3 tablespoons lemon juice
To butterfly prawns: hold each prawn on its back on a chopping board. Starting at the head, use a sharp knife or kitchen scissors to cut down the length of the prawn, finishing just before the tail. Do not cut all the way through the flesh. Flatten the prawns with the palm of your hand.
Dressing: Whisk the ingredients together and season. Preheat the barbecue or a large sauté pan.
Season the prawns and brush both sides with a little dressing. Place flesh side down and grill for 1-2 minutes each side or until just cooked. Transfer to a platter and spoon over the remaining dressing. Serve with lemon wedges.
Pantry Note: Greek oregano is the sun-dried flower heads of the oregano plant, gathered wild from the hills in autumn. It is much stronger than regular dried oregano leaves. As an alternative look for the Italian or Sicilian equivalent – or use twice the amount of regular dried oregano.