- 1 kilogram uncooked medium prawns or 1.5kg large king prawns
- 2 teaspoons olive oil
- lemon cheeks, to serve
- 1If using medium prawns, shell and devein prawns leaving tails intact. If using large prawns, butterfly by cutting through the body, just after the head, stopping just before the tail; remove the vein.
- 2Toss peeled prawns with oil, or brush butterflied prawns with oil, season.
- 3Heat a chargrill pan or barbecue to high; cook peeled prawns, in batches, for 1 minutes each side or until cooked through; the flesh will change from translucent to opaque. Cook butterflied prawns in the same manner, flesh-side down first.
- 4Serve with lemon cheeks.
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