• 12 large prawns, deveined and butterflied
• 3 cloves garlic
• 1 red chili, finely chopped (adjust to taste)
• 1/2 cup fresh coriander chopped, save some to garnish at end
• Zest and juice of 1 lemon
• 3 tablespoons olive oil
• Salt and black pepper, to taste
• Lemon wedges, for serving

1. Prepare the Prawns:

• Rinse the prawns under cold water and pat them dry with paper towels.
• Using a sharp knife, butterfly the prawns by cutting them along the back, stopping just before the tail. This allows the prawns to open up like a fan.

2. Make the Marinade:

• In a bowl, combine crushed garlic, chopped red chili, fresh coriander, lemon zest, lemon juice, olive oil, salt, and black pepper. Mix well to create the marinade.

3. Marinate the Prawns:

• Place the butterflied prawns in a shallow dish.
• Pour the marinade over the prawns, ensuring each one is coated evenly. Use your hands or a brush to make sure the marinade gets into the slits of the prawns.
• Cover the dish and let the prawns marinate in the refrigerator for at least 30 minutes to allow the flavors to infuse.

4. BBQ Cooking:

• Preheat the BBQ or grill to medium-high heat.
• Remove the prawns from the refrigerator and let them come to room temperature.
• Place the prawns on the BBQ and cook for 2-3 minutes on each side or until they are opaque and have nice grill marks with the char BBQ goodness.

5. Serve:

• Transfer the grilled prawns to a beautiful serving platter.
• Garnish with additional chopped coriander if desired and serve with lemon wedges on the side.