Opening the prawns and adding the seasonings before cooking gives them more flavour and allows them to cook faster.
- 16 large (U6) king prawns
- salt and pepper
- ¼ clove garlic, crushed
- 20 ml chardonnay vinegar
- 80 ml olive oil,
- plus a little extra
- zest and juice of 1 lemon
- 2 tbsp roughly chopped oregano
- 1 tbsp roughly chopped parsley
- 2 limes, cut in half
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Preheat a grill pan over a high heat.
2. Split each prawn down the centre of the back and open out, leaving the head and tail intact.
3. Place the garlic, vinegar, olive oil, lemon zest and juice in a bowl and mix together. Add the oregano, parsley and season with salt and freshly ground black pepper to taste.
4. Drizzle the prawns with a little olive oil, season with salt and pepper, and place shell side down in a roasting pan. Grill under a very hot grill for 3 minutes. Remove from the heat and place on a serving plate.
5. To serve, spoon the dressing over the top and place the lime halves alongside.