Head-On Prawns with Chile, Garlic, and Parsley
Succulent head-on prawns grilled to perfection and tossed in a flavorful mixture of garlic, fresh parsley, and red pepper flakes. This Mediterranean-inspired dish is finished with a drizzle of olive oil and served with fresh lemon wedges.
Ingredients
- •6 tablespoons olive oil, divided, plus more for grill
- •2 cloves garlic cloves, finely chopped
- •2 tablespoons finely chopped fresh parsley
- •½ teaspoon crushed red pepper flakes
- •12 whole head-on, tail-on prawns or jumbo shrimp (1 1/2-2 pounds)
- •to taste Kosher salt, freshly ground pepper
- •to taste Flaky sea salt
- •1 whole Lemon wedges (for serving)
Cooking Instructions
- 1.
Prepare grill for medium-high heat; oil grate. Combine garlic, parsley, red pepper flakes, and 4 tablespoons oil in a medium bowl.
5 min
- 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 tablespoons oil in another medium bowl; season with kosher salt and pepper.
10 min
- 3.
Grill prawns, turning occasionally, until shells are bright red and meat is cooked through (it will look slightly opaque), about 5 minutes. 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 min