SERVES 4
PREPARATION 4 HOURS (TO MARINATE)
COOKING 5 MINS
16 large prawns with the shell on
Juice of 2 limes
1 red onion, finely chopped
Good handful of parsley, chopped
2 mild chilies, finely chopped
Sprinkling of sea salt
Olive oil
1. Split the prawns down the back using a small, sharp knife.
2. Mix together all of the ingredients and allow to marinate in the fridge for a minimum of 4 hours.
3. When you are ready to cook, place the prawns on a hot grill. Cook for 2 minutes either side, turning once.
4. Remove from the grill, add a further squeeze of lime, a sprinkling of sea salt and some finely chopped parsley and serve.
This recipe is by Mitch Tonks of FishWorks, in support of Seafood Week. Visit Seafish.org for more information.