Barbecued Prawns

How to Make Barbecued Prawns

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1. Cut along the back of each prawn with scissors and pull out the dark vein, leaving the shell on. Toss with the oil and salt.

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2. Heat the barbecue until the coals are glowing and ash-grey. Cook the prawns for 3 minutes on one side, then turn and cook for 3 minutes until pink and opaque.

   Mark done Start 3 min timer

3. Melt the butter with the garlic in a small pan beside the grill for 2 minutes. Add the juice of half the lemon and the parsley.

   Mark done Start 2 min timer

4. Toss the hot prawns in the garlic butter and serve with the remaining lemon, cut into wedges.

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Notes for Getting It Right

• Do not leave the prawns on the grill longer than they need.
• Soak bamboo skewers for 30 minutes if you thread the prawns.
• Keep a spoon of butter back for dipping.

If You're Missing Something

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Serving Suggestions

• Crusty bread
• Green salad
• Potato salad
• Cold white wine

Leftovers and Storage

Best eaten straight away. Leftover prawns keep in the fridge for 1 day and are best eaten cold.

Nutrition per Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.