24 individual, (1.3kg) large variety
2 clove(s), crushed
2 medium, (1 halved, 1 cut into thin wedges)
fresh flat-leaf parsley
2 tbs, finely chopped
- 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.
- 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.
- Squeeze the juice from the halved lemon over the prawns and scatter with the parsley. Serve immediately, with extra lemon wedges, if desired.