Ingredients
4 jumbo green tiger prawns (4 to 6 per pound) in the shell, about 90 grams each
2 lemons
2 Tbsp chopped fresh basil
2 Tbsp chopped fresh parsley
1 tsp finely minced garlic
pinch sea salt
1 tbsp canola oil
Preparation
Wash prawns and pat dry. Using kitchen shears, snip down the centre back of each shell to the tail. Do not remove the shell. With a sharp knife, cut a deep slit lengthwise down the centre of the meat, but do not cut all the way through to the legs. Remove the vein.
With a microplane or fine grater zest one of the lemons. Slice the other lemon into wedges and set aside for garnish.
In a small bowl, toss the zest, basil, parsley and salt to combine. Add the garlic and canola oil, then crush mixture with a fork to release the flavours.
Divide the herb mixture into four equal portions and press into the slits of the four prawns.
Grill prawns over medium heat until the shells turn pink and the meat becomes opaque. Take care not to let the shells burn.
Serve with lemon wedges.
