Bbq Lime Prawns
- 2 1/4 pounds prawns fresh and raw, as large as you can get. I've used 16 Australian extra large Tiger prawns here. General rule of thumb - 4 prawns per person.
- 1 lime rind and juice
- salt 3. Gourmet, I've used Murray River Gourmet Pink Salt Flakes here.
- black pepper freshly ground
- extra-virgin olive oil good quality.
- coriander chopped, optional
- 1. Halve the prawns from head to tail and devein.
- 2. Lay prawns out flesh side up on a tray. Rub in lime rind, salt flakes and black pepper. Squeeze lime juice over prawns and liberally drizzle olive oil over meat. Leave to marinate for awhile.
- 3. Heat up a barbie till flaming hot. Barbecue prawns shell side down till flesh has just turned from transluscent to opaque. Flip over to char flesh then remove. Sometime I drizzle over the leftover olive oil marinade so the flames shoot up, charring the flesh quicker. Alternatively you could use a cast iron chargrill pan on a kitchen stove.
- 4. Garnish with chopped coriander. Serve while still piping hot.
prawns, lime rind, salt, black pepper, extravirgin olive oil good, coriander
Taken from www.yummly.com/recipe/BBQ-lime-prawns-1692241 (may not work)