16 large shell-on raw prawns
2 teaspoons sea salt
2 tablespoons olive oil
1 lemon, halved
small handful flat-leaf parsley
2 cloves garlic, crushed
zest 1 lemon
4 tablespoons olive oil
2 tablespoons lemon juice
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.