BBQ lime prawns

OPEN SOURCE FOOD
6Ingredients
25Minutes

Ingredients

US|METRIC
  • 1 kilogram prawns (fresh and raw, as large as you can get. I've used 16 Australian extra large Tiger prawns here. General rule of thumb - 4 prawns per person.)
  • 1 lime rind (and juice)
  • salt (3. Gourmet, I've used Murray River Gourmet Pink Salt Flakes here.)
  • black pepper (freshly ground)
  • extra-virgin olive oil (good quality.)
  • coriander (chopped, optional)
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    Directions

    1. 1. Halve the prawns from head to tail and devein.
    2. 2. Lay prawns out flesh side up on a tray. Rub in lime rind, salt flakes and black pepper. Squeeze lime juice over prawns and liberally drizzle olive oil over meat. Leave to marinate for awhile.
    3. 3. Heat up a barbie till flaming hot. Barbecue prawns shell side down till flesh has just turned from transluscent to opaque. Flip over to char flesh then remove. Sometime I drizzle over the leftover olive oil marinade so the flames shoot up, charring the flesh quicker. Alternatively you could use a cast iron chargrill pan on a kitchen stove.
    4. 4. Garnish with chopped coriander. Serve while still piping hot.
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