INGREDIENTS

• 20 fresh shell-on king prawns
• ½ bunch of flat leaf parsley
• 2 cloves of garlic
• 1 untreated lime
• 3 tbsp olive oil
• Salt, pepper

HOW TO MAKE IT

1. Using a sharp knife, cut a slit down the back of the king prawns from top to bottom. Angle the knife to one side and carefully pull the ‘vein’ out. Then thoroughly wash the prawns and pat dry.
2. Wash the parsley, shake dry, pluck off the leaves, coarsely chop and set aside. Peel and finely chop the garlic. Wash the lime in hot water, dry it and finely grate the zest. Then halve the lime and juice it. Mix the garlic, lime juice and zest with the olive oil. Mix the prawns in the seasoning oil vigorously with salt and pepper until they are all coated with it.
3. Preheat the grill to approx. 200°C (390°F). Place the prawns in the ZWILLING BBQ+ Grill Basket and grill for approx. 5-6 minutes, carefully tossing the prawns in the basket several times using the removable handle. Just before the end of the cooking time, sprinkle the parsley on top and briefly stir through.
4. Enjoy the king prawns immediately with a baguette and herb butter.

Tip: Grilling in the basket protects the king prawns from the heat so they stay nice and juicy. For peeled king prawns, reduce the cooking time by about 1-2 minutes.

Info: For a more intense marinated flavour, simply place the prawns in a ZWILLING FRESH & SAVE Vacuum-Seal Bag M with a liquid barrier and let them marinate in a vacuum for at least 1 hour in the refrigerator.