1

Remove the heads and legs from the prawns, leaving shells and tails intact. Using a small sharp knife, cut along the underside of each prawn, all the way through the flesh, without cutting through the shell. Using the tip of the knife or a skewer, pull out the vein. Open the prawns out and press down gently to flatten.

2

Combine the oil and the garlic in a small bowl. Using a small pastry brush, cover the fleshy part of prawns with garlic oil. Preheat a chargrill pan or large frying pan over high heat. Cook prawns, in 3 batches, turning occasionally, for 5 minutes or until prawns turn pink and opaque. Transfer to a platter. Pour any pan juices over prawns.

3

Squeeze the juice from the halved lemon over the prawns and scatter with the parsley. Serve immediately, with extra lemon wedges, if desired.