Ingredients:

  • 1 pound Prawns (Shrimp), large, raw, peeled, and deveined
  • 8–10 units Skewers (bamboo or metal)
  • 1/4 cup Extra Virgin Olive Oil
  • 2 tablespoons Fresh Lemon Juice
  • 1 teaspoon Lemon Zest (from one medium lemon)
  • 3 cloves Garlic, freshly minced or pressed
  • 1 teaspoon Smoked Paprika
  • 2 tablespoons Chopped Fresh Parsley (flat-leaf preferred)
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Freshly Ground Black Pepper
  • 1/4 teaspoon Chilli Flakes (optional, for a gentle kick)
  • 1 tablespoon Butter, unsalted, melted (optional, for finishing)

Instructions:

  1. Prepare Skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
  2. Combine Marinade Ingredients: In a medium bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, paprika, parsley, salt, pepper, and chilli flakes (if using).
  3. Marinate the Prawns: Add the peeled and deveined prawns to the marinade. Toss gently to ensure they are fully coated.
  4. Chill: Cover the bowl and refrigerate for 30 minutes. Do not marinate for more than 1 hour; the lemon acid will start to 'cook' the delicate prawns, making them tough.
  5. Preheat Grill: Heat your outdoor grill (or indoor grill pan) to medium-high heat (around 400°F/200°C). Brush the grates with a high smoke point oil to prevent sticking.
  6. Thread the Prawns: Remove the prawns from the marinade. Thread 4–5 prawns onto each skewer, threading through both the head and tail end to keep them secure. Leave a little space between each prawn for even cooking.
  7. Reserve Marinade: Discard any remaining marinade liquid used directly with the raw protein.
  8. Grill: Place the skewers directly onto the hot, oiled grates.
  9. Cook: Grill for 2–3 minutes per side. The prawns should turn opaque pink, curl slightly, and have light char marks. Avoid pressing down on them.
  10. Finish and Serve: Transfer the grilled skewers to a clean platter. If desired, melt the tablespoon of butter and lightly brush the finished prawns for an extra glossy finish. Serve piping hot.