Barbecued Prawns with Citrus Gremolata

Perfect for sunny days, there’s nothing quite like a prawn (shrimp) on the barbecue to keep everyone happy. These are marinated in garlic, lemon and chilli, then topped with a lemon and orange gremolata, that provides a zingy flavor that takes the humble prawn to the next level.

Usually, the longer you marinade food before cooking, the better the flavour. But these only need 30 minutes, don’t leave much longer as the acid in the lemon juice will begin to ‘cook’ the delicate prawn flesh.

Of course, you can cook these prawns in a pan on the stove-top, but the BBQ will give them that little extra smoky flavour. Either way, be careful when cooking prawns, they can overcook easily. Remove from the heat when they are just opaque as they will continue to cook a little once off the heat.

Barbecued Prawns with Citrus Gremolata

Citrus gremolata adds a punchy flavour hit to barbecued (or pan-fried) prawns.

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Servings: 4

Ingredients Method

Ingredients

  

• 24 large prawns, peeled, de-veined, tails on
• 60 ml olive oil
• 3 cloves of garlic, peeled and minced
• 1 red chilli, seeded and finely chopped
• 1 tbsp finely grated lemon rind
• juice of 1 lemon
• lemon wedges, extra, for serving

Citrus Gremolata

• 1 bunch of flat leaf parsley leaves, finely chopped
• finely grated rind of 1 lemon, finely chopped
• finely grated rind of 1 medium orange, finely chopped
• 2 cloves of garlic, peeled and finely chopped

Method

 

Make the Citrus Gremolata

1. Mix the parsley, rind and garlic together in a bowl until well combined.

Marinade the Prawns

1. Put the prawns, olive oil, garlic, chili and lemon zest into a large glass or ceramic bowl and toss well. Cover and allow to marinate for 30 minutes.

Cook

1. Heat a frypan or barbecue to medium-high. Cook the prawns for 2 minutes per side or until just cooked.
2. Squeeze lemon juice over and transfer to a large platter. Serve sprinkled with citrus gremolata and lemon wedges.

Recipe from my book – Food for Sharing Italian Style, New Holland Publishers, Photo – Jonathan VDK