- 1 clove garlic, minced
- 1 tablespoon minced Italian parsley
- 3 tablespoons extra virgin olive oil
- 1/2 lemon, juiced
- Salt, to taste
- 1 pound large prawns (with shells) - deveined, washed and patted dry
In a small bowl, stir together garlic, parsley, olive oil, lemon juice and salt. Set aside.
Heat a grill or griddle to medium-high heat. Add prawns and cook just until they change color, then turn over and cook for 1 minute (to get grill marks). Remove from the grill and place on a platter.
Spoon marinade over prawns and serve. Let guests shell their own prawns.
What’s the difference between prawns and shrimp?
There’s a scientific distinction between the closely related prawns and shrimp (order Decapoda), but the two words are used interchangeably in markets and restaurants.
How do you clean prawns?
If whole, twist off the head, then pull off the legs. Starting at the thick end, remove shells, working down to the tail. Leave the tail on if desired; if not, pinch the end of the tail and pull it gently away from the body. With a paring knife, make a shallow cut along the back to expose the vein. Remove the vein with the knife, then rinse clean.
What is a “butterflied” prawn?
This treatment helps large prawns cook faster and makes a nice presentation. Starting at the thick end, cut along the back almost all the way through the meat. Cook as directed in any recipe.
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