Head-On Prawns with Chilli, Garlic, and Parsley

Ingredients for Head-On Prawns with Chilli, Garlic, and Parsley

• 6 tablespoons olive oil, divided, plus more for grill

• 2 garlic cloves, finely chopped

• 2 tablespoons finely chopped fresh parsley

• 1/2 teaspoons crushed red pepper flakes

• 12 head-on, tail-on prawns or jumbo prawns (1 1/2–900g )

• Kosher salt, freshly ground pepper

• Flaky sea salt

• Lemon wedges (for serving)

How to make Head-On Prawns with Chilli, Garlic, and Parsley

Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 60ml oil in a medium bowl.

Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 tablespoons oil in another medium bowl; season with kosher salt and pepper.

Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.

Clause de non-responsabilité

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.