I found these on the menu of a restaurant in Sardinia. Took the photo and then researched the recipe on the Internet.
Prawns are quick and easy to cook on the barbecue and are always a favourite at a party. When cooking prawns it is really important to have the grill very hot, so you can brown them as quickly as possible before overcooking the meat (for larger prawns, skewer them close together to lower the surface area). Excess moisture can prevent prawns from browning, so always pat the prawns dry on kitchen paper and brush with a little oil before cooking to help conduct heat. If you are using wooden skewers, soak them in water for 30 minutes before using them to prevent them from burning.
- 4 tablespoons olive oil
- 4 tablespoons lemon juice
- 3 tablespoons chopped fresh parsley
- 1 tablespoon minced garlic
- freshly ground black pepper to taste
- 700g uncooked fresh king prawns, peeled and deveined
- In a large, glass bowl, stir together the olive oil, lemon juice, parsley, garlic and black pepper. Add the prawns and toss to coat. Marinate in the refrigerator for about 30 minutes.
- Preheat barbecue for high heat. Thread prawns onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
- Lightly oil cooking hotplate. Cook for 2 to 3 minutes per side, or until opaque.