Grilled prawns can be so easy to prepare. These are served with a very spare Parmesan and garlic sauce. I would not normally suggest a seafood and cheese combination. But this recipe proves that those rules are made for breaking.
Large Spot Prawns are a California delicacy, and worth tracking down. But any type prawn would do. Skewers of large shell on shrimp would be nice as well.
- 12 prawns left whole with shells intact
- ¼ cup parmesan cheese, grated
- 8 clove garlic cloves, peeled and minced
- 3 tablespoon fresh lemon juice
- salt and pepper
- 1 cup olive oil
- 24 slices of lemon in ¼ inch thick rounds
- 3 tablespoon rosemary leaves, minced, plus more for garnish
Wash the prawns well and put them into a shallow dish as close to one layer as possible. Then set them aside at room temperature.
In the bowl of a food processor combine Parmesan cheese, garlic, lemon juice, and a pinch each of salt and pepper. Pulse 3 or 4 times to mix. Then with the machine running, slowly drizzle in the olive oil until a thick creamy sauce is achieved. You may not need all of the oil. One a thick and slightly chunky texture is achieved mix in the rosemary by hand.
Spoon about half of the Parmesan garlic sauce on top of the prawns and toss to coat well. Snuggle the lemon slices between the prawns and set the dish aside about ½ hour to marinate.
Heat the grill or grill pan. Then shake or wipe off the excess sauce from the prawns and lemon slices. Transfer them all to the grill over white coals or onto a grill pan set over medium high heat. Grill the prawns, turning once, until they begin to change color to pinkish and are cooked through, about 3 minutes per side.
Pour the remaining Parmesan garlic sauce onto the bottom of a serving plate. Arrange the cooked prawns and grilled lemon slices on top. Garnish with additional rosemary leaves. Season with salt and pepper and serve immediately..