Prawns a la plancha

24 Jun

Large shell-on raw prawns cooked on a grill is a classic Spanish dish and I love them. Occasionally, if we find good prawns, this is our treat. Best if marinaded over night they are absolutely delicious.

Marinade for 12 large prawns
  • zest of one lemon
  • 6 fat cloves garlic
  • 2 tsp coarse sea-salt
  • drizzle of home-made chilli oil
  • 1 dried red chilli
Bash up the garlic, salt and chilli in a pestle & mortar mix in the lemon zest and rub all over the prawns. Cover and leave in the fridge overnight to marinade. Next day heat a barbecue grill or plancha. Throw on the prawns and cook until they are starting to char at the edges turn and cook until chared but so that the prawns are only just cooked through. On our plancha it takes about 3 minutes on the first side then 2 minutes for the second side.
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