BBQ Grilled King Prawns
From Josh Catalano
For this dish we want the prawns to appear whole, but be ready to eat, so when you peel them, leave the head and last tail segment on.
Devein the prawns by making a cut down the back of the prawns and pull out the intestinal tract.
To marinate the prawns, dice 1 garlic clove, the chilli, and a small amount of parsley and add it to the prawns – splash over the white wine and leave in the fridge sealed for 2 hours.
To make the garlic butter, dice up the second garlic clove, and add it to a small metal bowl (or heat proof bowl) along with the butter and a pinch of diced parsley.
When you fire up the grill, leave the butter next to it, and before putting the prawns on make sure the butter is melted and mixed.
Remove the prawns from the fridge, season with salt, pepper and olive oil, then give them one last mix. Fire up you BBQ grill and get it as hot as you can.
Lay the prawns over the grill and cook for 3 minutes, basting them with the garlic butter. Turn the prawns over and cook for 2 minutes, once again basting with the garlic butter.
Remove the prawns and add to a wooden chopping board or serving tray. Drizzle over some more melted butter, a squeeze of lemon juice and a pinch of chopped parsley.
1kg Shark Bay King Prawns
2 garlic cloves
Splash of white wine
1 long red chilli
Salt & pepper