Grilled Prawns with Garlic, Lemon and Chilli

Ingredients:

1/3 cup olive oil

Salt & pepper to taste

8 large Prawns (prepared with shells still on but vein removed)

2 cloves of garlic

1–2 chillies

1 Tbsp / 2g fresh parsley

Zest Element Lemon Powder

Method:

Get your fire started by placing a few firelighters into the bottom grill of the BBQ and once alight, top with charcoal, piling it in the middle to get a concentrated central heat source.

While your BBQ is heating up, make the sauce for the prawns by adding the olive oil to a pan. Grate in the cloves of garlic. Using a sharp knife, finely slice the chillies and add it to the pan. Fry over medium heat for 2 minutes, then add 1tbsp ZE lemon powder and cook gently so the garlic is no longer raw. Take care not to overcook the garlic.

Pour half of the olive oil and garlic mixture over the cleaned prawns. Massage the marinade under the shell so the prawns are evenly coated to distribute the flavour.

Check your BBQ. Your coals should all be white hot, with no black areas left. Place a clean grill over the coals and we are ready to cook.

Your coals should be hot enough so the prawns sizzle when placed on the grill. You want the prawns to get slightly charred on each side but not burnt. Flames may spring up and envelop the prawns as the oil drips onto the coal – make sure the prawns aren’t completely engulfed in an inferno. If the flames get too intense, sprinkle a little water from a glass with your fingers to calm the fire.

Once the prawns are pink and charred on one side, (approximately 45 secs-1 min) flip them and cook on the other side. Once the shells are a pinky-orange and the meat is a pearl white, take them off the fire and place them onto a clean tray. Pour over the remaining garlic, lemon and chilli sauce.

Serve immediately, with optional lemon wedges and fresh crusty bread.