Doesn’t get more quintessentially Aussie than chucking a shrimp on the barbie. Prawns cook quickly and stay succulent and best to serve with a squeeze of lemon.
Perfect for Christmas starters or your next summer get-together.
Looking for more prawn recipes?
Ingredients
Method
1.If 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.
2.Toss peeled prawns with oil, or brush butterflied prawns with oil, season.
3.Heat 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.
4.Serve with lemon cheeks.
