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 |
| 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 | |
Ingredients
Equipment
Cooking Instructions
Download PDFPreheat 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.
