A gorgeous, punchy garlic and lemon dressing for big shell-on prawns – I get mine from the frozen section at Waitrose. Six each makes a main course, or serve three as a starter. It’s heavy on the garlic, so if it’s date night, make sure you both eat it!
Ingredients
Dressing
- 3 fat cloves garlic
- 30 ml lemon juice
- 1/2 tsp salt
- 100 ml extra virgin olive oil
- 2 tbsp finely chopped garlic
- 1 red bird's eye chilli finely chopped (or any chilli, to taste)
Prawns
- 12 very large shell-on prawns
- black pepper
- oil for the tray
Instructions
- Put the garlic cloves, lemon juice and salt in a food processor and pulse a few times.
- With the motor running, pour in the olive oil very slowly to make an emulsified dressing. It should taste strongly of garlic and lemon.
- Tip into a bowl and stir in the chopped garlic and chilli.
- Preheat the grill to medium and line a tray with foil smeared with a little oil.
- Toss the prawns with 3 tbsp of the dressing and a good grinding of pepper (season the rest of the dressing with pepper too).
- Lay the prawns on the tray and grill for 3–4 minutes on each side.
- Put them in a serving bowl and squeeze the heads to get all the juices out. Add the cooking juices from the tray and pour over the rest of the dressing.
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