Garlic and Chilli Butterflied Prawns
Nothing signals the warm, relaxed days of a Tasmanian summer quite like prawns cooked on the barbecue. Enjoy these with a salad or just as they are.
Ingredients
- 1 head garlic, cloves peeled
- 3 large sweet chillies, seeds removed
- 1 birdseye chilli, seeds removed
- 100 ml extra virgin olive oil
- Salt and freshly ground black pepper
- 16 king green prawns
- 1 cup flat leaf parsley, finely chopped
- Zest (finely grated) and juice of 1 lemon
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