About this recipe:Prawns are marinated in lemon, garlic and parsley for 30 minutes, then barbecued. Serve these succulent prawns as a starter or main. This marinade also works well with scallops.
4 tablespoons olive oil
4 tablespoons lemon juice
3 tablespoons chopped fresh parsley
1 tablespoon minced garlic
freshly ground black pepper to taste
crushed chilli flakes to taste (optional)
700g fresh king prawns, peeled and deveined
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Method Prep:35min › Cook:5min › Ready in:40min
In a large, glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Season with crushed chillies, if desired. Add prawns, and toss to coat. Marinate in the refrigerator for 30 minutes.
Preheat barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
Lightly oil cooking grate. Cook for 2 to 3 minutes per side, or until opaque.
Altered ingredient amounts.
My partner couldn't get enough of this dish! I made a double batch of the marinade and set aside half to coat the pasta; I then marinated pre-cooked prawns for about 45 minutes. I tossed the prawns and marinade together with wholewheat linguine. The family loved it and partner commented that it was the best prawns & pasta he'd ever had. - 21 Jul 2008