Matt Moran offers a simple twist on an Aussie BBQ favourite - and it's so easy to make!
Pre-heat a grill pan over a high heat.
Split each prawn down the centre of the back and open out, leaving the head and tail intact.
Place the garlic, vinegar, olive oil, lemon zest and juice in a bowl and mix together. Add the oregano, parsley and season with salt and freshly ground black pepper to taste.
Drizzle the prawns with a little olive oil, season with salt and pepper, and place shell side down in a roasting pan. Grill under a very hot grill for 3 minutes. Remove from the heat and place on a serving plate.
To serve, spoon the dressing over the top and place the lime halves alongside.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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