Ingredients:

  • 2 lbs (900g) Jumbo Prawns (raw, shell on)
  • 2 tbsp (30 ml) Olive Oil (EVOO)
  • 1 tbsp (15 ml) Smoked Paprika (Spanish)
  • 1 tsp (5 g) Flaky Sea Salt
  • 1/2 tsp (2.5 g) Freshly Ground Black Pepper
  • 8 tbsp (1 stick) Unsalted Butter (softened)
  • 4 cloves Garlic (minced finely)
  • Zest of 1 large lemon
  • 1/4 cup (60 ml) Fresh Parsley (finely chopped)
  • 1/2 tsp (2.5 g) Dried Chili Flakes (optional)
  • 2 tbsp (30 ml) Fresh Lemon Juice

Instructions:

  1. Prep the Prawns: Peel the prawns, leaving the tail on. Slice lightly down the back curve to expose the vein. Rinse thoroughly under cold water and pat them completely dry with paper towels.
  2. Make the Rub: In a large bowl, combine the dried prawns with the 2 tbsp of olive oil, 1 tbsp smoked paprika, salt, and pepper. Toss gently until every prawn is coated evenly.
  3. Skewer: Thread 3–4 prawns onto each skewer, ensuring they are tightly packed but not overlapping. Set aside.
  4. Combine Aromatics: In a small saucepan, melt 2 tablespoons of the unsalted butter over medium-low heat. Add the minced garlic and chili flakes (if using). Sauté gently for 60–90 seconds, until fragrant, being careful not to brown or burn the garlic.
  5. Finish the Butter: Remove the pan from the heat. Add the remaining 6 tbsp of softened butter, the lemon zest, chopped parsley, and lemon juice. Stir vigorously until the butter is completely melted and slightly emulsified. Taste and adjust salt if necessary. Keep warm.
  6. Preheat: Preheat your grill or grill pan to medium-high heat. Brush the grates lightly with oil to prevent sticking.
  7. Grill the Prawns: Place the skewered prawns directly on the hot grill. Grill for approximately 2–3 minutes per side. Prawns are done when they curl into a gentle ‘C’ shape and turn opaque pink.
  8. Sauce and Serve: Immediately transfer the hot, grilled prawns to a clean serving platter. Drizzle generously with the warm Lemon-Garlic Finishing Butter. Serve immediately with extra sauce on the side for dipping.