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Ingredients
- 500g Tiger Prawns**
- ½ cup salted butter – melted
- 1tsp minced garlic
- 1/4tsp cumin
- 1/4tsp smoked paprika
- ¼ tsp onion powder
- ¼ tsp cinnamon
- 1 shallot, finely chopped
- 1 red chili finely chopped
- 1Tbsp minced garlic
- ½ cup red wine vinegar
- 1 tsp cracked salt
- 1/2tsp cracked black pepper
- 1/2 cup finely chopped coriander
- ¼ cup finely chopped flat-leaf parsley
- 2 Tbsp. finely chopped oregano
- ¾ cup extra-virgin olive oil
Method
- Combine the melted butter, garlic, cumin, paprika, onion and cinnamon and set aside
- Combine all the ingredients for the chimichurri, mix well and set aside
- Preheat your BBQ grill to high – if using charcoal, make sure that the grill is not too close to the coals but is still at a very hot temperature
- Split the prawns down the middle, cutting from the top side with a very sharp knife and set, meat side up on a baking tray or plate***
- Brush the prawns with the melted butter mixture on the meat side
- Placing the prawn's shell side down, meat side up on your grill, brush well with the chimichurri mix
- Allow cooking for 4-6 minutes, depending on your grill – once the flesh turns white and is no longer opaque, the prawns are ready
- Remove from the heat, apply a little more chimichurri and serve with grilled lemon wedges for acidity
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** The original recipe calls for King Prawns, and these can be used. However, bear in mind these are a bigger prawn and you’ll need to increase the qty of ingredients to cover the extra size
*** You can remove the heads if you wish. However, they plate nicer with the head still attached
*** You can remove the heads if you wish. However, they plate nicer with the head still attached
