
BBQ CHILLI GARLIC PRAWNS
Serves
4
Preparation
20
minutesCooking Time
10
minutesIngredients
70 g 70 butter
2 2 garlic cloves
2 2 bird’s eye chillies
1/2 Tbsp 1/2 parsley, chopped
1/2 Tbsp 1/2 coriander, chopped
1 1 lemon
1 kg 1 large king prawns or tiger prawns
Salt and pepper to season
Olive oil to drizzle
Method
- Preheat barbecue to high heat.
- Remove butter from fridge for at least 1 hour until it softens.
- Finely chop or crush garlic. Finely chop chillies and place in mixing bowl with butter and chopped herbs. Grate zest of ½ lemon and mix well until combined.
- Butterfly prawns by carefully cutting body from top down, not going all the way through so you don’t fully split them in half.
- Season with salt and pepper and drizzle with olive oil.
- Place in barbecue and cook for 3 minutes on one side. Turn over and generously brush with garlic chilli butter and let cook for further 2 minutes.
- Squeeze over lemon juice and serve hot.
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