Salt Grilled Prawns with Parsley, Lemon and Garlic Salsa
Photography by Aaron McLean.
Sometimes the tastiest recipes are the simplest – just a combination of good quality ingredients. Serve these prawns with large napkins!
Serves: 4
INGREDIENTS
16 large shell-on raw prawns
2 teaspoons sea salt
2 tablespoons olive oil
1 lemon, halved
Salsa
small handful flat-leaf parsley
2 cloves garlic, crushed
zest 1 lemon
4 tablespoons olive oil
2 tablespoons lemon juice
METHOD
Salsa: Put the parsley, garlic and lemon zest on a board and chop finely. Place in a bowl and stir in the oil and lemon juice. Season with salt and pepper.
Sprinkle the salt over a large heavy-based sauté pan or the flat grill plate on the barbecue and heat until very hot.
Place the prawns on top and cook for 2 minutes then drizzle the prawns with the oil. This will sizzle and smoke furiously. Turn the prawns over and cook for another 2 minutes then just before you take them off the heat, squeeze over the lemon halves.
Serve straight from the pan or transfer to a platter and serve with the salsa for dipping and extra lemon if desired.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.