Koutouki sponsored a hole at the Tee Up For Tots tournament today and this was what we served up:
-1 lb of headless prawns with the shell on sized 13/15 (remember, that number means 13 to15 per lb)
-2 heads of garlic peeled
-1 bunch of flat leaf parsley
First, thaw the prawns and then remove the shell and legs all the way but keep the last segment plus tail. Then, with a small sharp knife, make a deep incision on the top fat part of the prawn. Be sure to cut deep enough so that the meat opens up nicely when you cook it but not so deep that you end up with a flappy mess of a shrimp. If there is any poop, be sure to remove it.
Next, toss the garlic into a food processor or blender and add enough olive oil so that the garlic is submerged and blend until you have a nice puree. Once you have made your garlic puree, then add it to your prawns and toss them with your hands in a large bowl gently but thoroughly.
Hopefully you have already fired up your barbie so that it is nice and hot. To cook the prawns, just lay them gently one by one being sure to season each side with sea salt. How do you know when they're cooked? When they curl and turn a fiery orange colour. Most importantly though, when the flesh turns from translucent to opaque. If the barbie is on high, it should take about 2-3 min. each side and maybe a minute to stand them on end to be sure the butterflied part is cooked right through.
When they're done, place them nicely on a plate and sprinkle some chopped parsley and douse with fresh lemon.
So give it a try you barbeque junkies, before the summer is over and tell me how they turned out.
Also, if you have questions, post them anytime and I will gladly help you out.