Grilled prawns with garlic and parsley
When you have your garden grill or BBQ going just bung a few, unpeeled prawns or shrimps on it, then add some dressing or dip and you’ll have some lovely nibbles, appetizer or starter. Alternatively, use a griddle pan and make these Spanish-style grilled prawns with garlic and parsley and serve with a glass of Sangria or Cava. If you don’t want it spicy, use some grilled/roasted red pepper instead of the chilli.
Ingredients
Method
- Preheat a barbecue or ridged griddle pan.
- Chop the parsley, then zest & juice one lemon and chop the garlic. Put all in a mortar and grind it into a paste with the pestle, adding some olive oil gradually to it. Season with salt and pepper. The sauce should be textured and a bit oily. Set aside.
- Finely chop the grilled chilli or red pepper.
- Put the prawns in large bowl, drizzle with some olive oil and squeeze the other lemon over them.
- Put them on the grill and cook for a couple of minutes on each side, until they turn pink (If the prawns were pre-cooked, i.e. pink already, just warm them through).
- Transfer the cooked prawns into a large serving dish, add the chopped chilli or red pepper and pour over the dressing. Toss.
- Serve warm or at room temperature.