• 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.