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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #118
The most highly anticipated issue of dish for the year is HERE! Christmas just wouldn’t be complete without our annual festive magazine, a collector’s edition jam-packed with feasting fare. For 2024 we have compiled a selection of our favourite classics, with all the traditional dishes you know and love, with ham, salmon, beef and turkey galore. But this year, we’ve dialed the fun up a notch with loads more to delight – a long Italian Christmas lunch, festive Mexican-inspired fiesta and celebration ‘barbecue-style’. With options for vegetarians and a sensational selection of sides, there’s also show-stopping desserts to finish with flair. The Christmas issue of dish is ON SALE NOW!