Grilled Prawns

Friday, October 6, 2017

Words & Photography
by Karin Stortz

I can't stop thinking about that time I grilled prawns for Whole30 and it basically changed my life. Do yourself a favor and make these prawns. Like, now. Recipe by Bon App├ętit Magazine.

Grilled Prawns
Makes 4 servings

6 tbsp. olive oil, divided, plus more for grill
2 garlic cloves, finely chopped
2 tbsp. finely chopped fresh parsley
½ tsp. crushed red pepper flakes
12 head-on, tail-on prawns or jumbo shrimp (1½–2 pounds)
Kosher salt and freshly ground black pepper
Flaky sea salt
Lemon wedges (for serving)

1. Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 Tbsp. oil in a medium bowl.
2. Working one at a time, use kitchen shears to cut along the length of the back of each prawn just deep enough into flesh to expose vein; remove. Toss prawns with remaining 2 Tbsp. oil in another medium bowl; season with kosher salt and pepper.
3. Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. 4. Transfer to bowl with garlic-parsley mixture and toss to coat; season with kosher salt and pepper. Transfer prawns to a serving platter and pour garlic-parsley mixture over; sprinkle with sea salt. Serve with lemon wedges for squeezing over.
5. Enjoy!


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