A delicious way to enjoy the fresh produce of Australian waters.
Place prawn belly side down on a chopping board.
Using a sharp knife split the prawn lengthways starting from the head and finishing at the tail.
Remove the black trail in the spine of the prawn.
Be sure to keep all of the orange and yellow parts, as this is extremely tasty.
Preheat your BBQ, making sure it is very hot.
Place prawns shell side down on grill.
Close lid of BBQ.
Leave for 4 mins, or until flesh is just firm to touch.
Arrange on plate, flesh side up.
In a bowl mix mint, parsley, capers, anchovies, garlic, pepper.
Add vinegar and olive oil.
Cover prawns with salsa verde.
Exclusive recipe from Brisbane-based restaurant GRECA, a contemporary take on the traditional Greek taverna. The menu celebrates the abundance of local produce and is well-suited to the warm climate.
Trending This Week