Plop some sweet and juicy prawns on your grill for a change of pace from your usual meat-heavy rotation of beef, pork and chicken. These smoky shrimp get even better with a hit of lemon – serve them up in style on a platter, cut into cheeks.
- 1 kg uncooked medium prawns or 1.5 kg large king prawns
- 2 tsps olive oil
- Lemon cheeks, to serve
If using medium prawns, shell and devein prawns leaving tails intact. If using large prawns, butterfly by cutting through the body, just after the head, stopping just before the tail; remove the vein.
Toss peeled prawns with oil, or brush butterflied prawns with oil, season.
Heat a chargrill pan or barbecue to high; cook peeled prawns, in batches, for 1 min each side or until cooked through; the flesh will change from translucent to opaque. Cook butterflied prawns in the same manner, flesh-side down first.
Serve with lemon cheeks.