Lemon and Chilli Prawns

1 pk 30 fresh prawns; (shells still on)
Juice and zest of 1 lemon
1 Chilli; finley diced
2 Cloves garlic; finely diced
Olive oil
Salt and pepper
Coriander to garnish


Butterfly the prawns (i.e. cut them down the inderside and fold the sides back flat, pulling out the intestinal tract if there is one).

Sprinkle the lemon juice over the prawns, which will begin to marinate them. Scatter over the lemon zest, diced chilli and garlic. Drizzle with olive oil.

Leave for 30 minutes before either barbequeing them or grilling them on a heated griddle pan.

Cook shell side only for 2 to 3 minutes until the prawns turn pink.

Sprinkle with a little salt and garnish with coriander.