Grilled Giant Prawns With Lemon And Basil

1. 1

   Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein.

2. 2

   With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish.

3. 3

   In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours.

4. 4

   Divide the herb mixture into four equal portions and press into the slits of the four prawns.

5. 5

   Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn.

6. 6

   Serve with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.