Barbecued Garlic Prawns
A barbecue favourite
Simple food at its best. Try this over the barbecue or on the stove top. Use big king prawns if available for maximum impact.
24 large green prawns, peeled leaving tail intact, deveined.
1 small red chilli, finely chopped
1 tsp smokey paprika
small handful chopped parsley
In a large bowl, combine the prawns, garlic oil, chilli and paprika. Cover and refrigerate for 2 hours.
Preheat a lightly greased barbecue or char-grill plate to high. Grill prawns, turning once they are turning opaque. Once cooked, transfer to a large plate sprinkle with chopped parsley and serve with a wedge of lemon and a good dollop of Pukara Estate Garlic mayonnaise.