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Quick and easy recipe perfect for weekend lunch with family.
1 1/2 pounds large shrimp
1 tablespoon fresh parsley
1 tablespoon fresh thyme
1 tablespoon fresh cilantro
1 tablespoon shallot (minced)
3 large garlic cloves (crushed)
1/2 cup butter (melted)
1/4 cup olive oil
3 tablespoons lemon juice (fresh)
Salt (to taste)
Black pepper (to taste)
Garnish: spinach leaves
Garnish: lemon slices
Gather the ingredients.
Peel and devein the prawns, leaving the tails intact.
Mince the fresh parsley, thyme, cilantro, and shallots.
Crush the garlic cloves.
Combine the melted butter, olive oil, parsley, thyme, cilantro, lemon juice, cloves, shallots, salt, and black pepper in a large bowl.
Add in the prawns. Marinate at room temperature for 15 minutes or in the refrigerator for 30 minutes.
Discard the marinade after the 30 minutes, as it will not be safe to reuse due to contact with the raw prawns.
Prepare the barbecue with medium-hot coals.
Thread the prawns on narrow skewers. Grill until just opaque (or pink in color and firm to touch), about 2 minutes per side.
Line a platter with fresh spinach leaves. Arrange the skewers on the platter. Garnish with lemon.
Serve and enjoy.
Do not marinate longer than 15 to 30 minutes, as the prawns will become mushy.