Butterflied prawn skewers with roasted lemon dressing

Butterflied prawn skewers with roasted lemon dressing

20 mins Prep

Butterflying prawns requires cutting them in half lengthways and flattening them out. This technique is particularly useful when grilling because it leads to a sweeter prawn flavour and more crispy charred bits

Created by Spinneys
Prep time 20 minutes
Serves 20
Cuisine Italian
Diet High-protein
Preparation Easy
Nutrition (per serving)
Calories 309
Fat 22g
Saturates 3g
Protein 20g
Carbs 7g
Sugars 3g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details



Cooking Instructions

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Preheat the oven to 200°C, gas mark 6.


To make the prawns, mix zest and juice of the lemon, 3 finely grated garlic cloves, finely chopped parsley, finely sliced chilli, smoked paprika and 2 tbsp of olive oil and set aside.


Run a knife along the back of the prawns and remove the veins.


Place the prawns, with their heads and tails intact, in a bowl or zip-top bag and toss to coat with the marinade. Refrigerate for at least 30 minutes.


To make the dressing, quarter the lemons and place them skin-side down on a baking tray along with the remaining 2 garlic cloves and place in the preheated oven to roast for 10-15 minutes or until slightly charred.


In the jug of a blender, squeeze out the juice of the one roasted lemon (reserve the second for garnish), add the garlic cloves with the skins removed along with the Dijon, honey and the remaining 4 tbsp of olive oil. Blitz until smooth and combined. Set aside.


Thread the prawns onto skewers and place them over a hot grill or griddle pan, cooking them for 3 minutes a side or until cooked through.


Serve the prawns with a green salad, roasted lemon quarters and the dressing.