Spicy Garlic Tiger Prawns
Makes 6-8 prawns
This recipe is easy-peasy, takes hardly any time to make, and packs a punch. Feel free to add more hot pepper flakes if you feel like living life dangerously. Yeeaaahhh!!!!!
6-8 giant tiger prawns (also known as “Asian tiger shrimp”, “not-so-shrimpy-shrimp”, and “woah, dude, is that a lobster?”)
1 tablespoon oil (canola, avocado, whatever floats your boat… and has a high smoking point)
Half a lemon
2 cloves garlic, grated
½ teaspoon hot pepper flakes
Salt and pepper
Handful of fresh parsley, chopped
Step 1: Assemble your ingredients and preheat your grill to medium.
Step 2: Place the prawns on a rimmed dish and drizzle the oil over top. Complicated, yes.
Step 3: Next, squeeze the lemon juice over top of the prawns. Oh my god, this is getting more and more difficult, isn’t it?
Step 4: Spread the garlic over top of the already oil and lemon-soaked prawns. Now this is getting good
Step 5: Now, sprinkle a pile of hot pepper flakes on top.
Step 6: Turn the prawns over a few times, just to spread around all of that delicious seasoning.
Step 7: Place the prawns on a big piece of aluminum foil and then pour the juice from the plate over top. Wrap it up, and then wrap it with more foil, just so the juices don’t escape. You must hold the juices hostage. Once you’ve sufficiently wrapped the prawns, put them on the barbecue, close the lid, and let the grill do its magic.
Step 8: Now, you chop the parsley and grate the cheese. Yum.
Step 9: After about 10 minutes on the grill, check to see if the prawns are cooked through. They won’t take long, and you definitely don’t want to over cook them. Otherwise, you’ll be eating prawn-flavoured rubber.Step 8: Now, you chop the parsley and grate the cheese. Yum.
Step 10: When they are done, transfer them to a plate, top with chopped parsley and grated cheese, and lemon wedges, if desired.
Step 11: Serve with crusty bread to sop up all the juices. Also, peel the prawns before eating them.