- 12 green king prawns, cut in half and deveined
- ½ bunch parsley, chopped
- ½ bunch oregano, chopped
- 2 garlic cloves, chopped
- zest of ½ lemon plus lemon wedge to serve
- 1 tsp dried chilli flakes
- ½ cup olive oil
- salt and pepper
- good quality mayonnaise to serve
- green tabasco to taste
In a bowl, combine the parsley, oregano, garlic, lemon zest, chilli flakes and olive oil. Add the prawns, toss well and leave to marinate for at least 30 minutes. Heat a grill or pan over a very high heat. Throw some salt on the barbecue and when it starts ʻpoppingʼ it is time to add the prawns.
Season the prawns with salt and pepper and grill flesh side down for 30 - 60 seconds, or until just starting to colour. Turn the prawns over and grill for a further 10 seconds, then remove from the grill and pile up on a plate. Squirt some more lemon juice over the top and serve with a pot of mayonnaise mixed with green tabasco.
Enjoy this dish with De Bortoli Vinoque Pinot Blanc or Nebbiolo Rosé