Grilled Head-On Prawns with Garlic and Parsley
This recipe for Grilled Head-On Prawns is a delicacy and pairs well with a crisp, dry white wine.
Ingredients
- 6 tablespoons olive oil, divided, plus more for grill
- 2 garlic cloves, minced
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon crushed red pepper flakes
- 12 head-on, tail-on prawns or jumbo shrimp
- Salt and pepper, to taste
- Lemon wedges (for serving)
Instructions
- Prepare grill for medium-high heat and oil the grate.
- Combine garlic, parsley, red pepper flakes, and 4 tablespoons of oil in a medium bowl. Set aside.
- Working one at a time, use kitchen shears to cut along the back of each prawn just deep enough into flesh to expose vein; remove vein and rinse under cold water.
- Toss prawns with 2 tablespoons of olive oil in another medium bowl.
- Season with kosher salt and pepper.
- Grill the prawns, turning occasionally, until shells are bright red and meat is cooked through (the flesh will look slightly opaque), about 4-5 minutes.
- Transfer prawns (or shrimp) to a bowl adding garlic-parsley mixture and toss to coat.
- Season with a little salt and pepper.
- Serve with lemon wedges and enjoy!
Notes
Adapted from Bon Appétit.
Recipe by Regan Baroni at https://reganbaroni.com/blog/recipes/grilled-head-on-prawns-recipe/