Name Grilled Prawns with Basil Butter


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* 24 large uncooked Mediterranean prawns
* olive oil, for brushing
* 175 g (6 oz) butter
* 24 large basil leaves, roughly chopped
* 2 large garlic cloves, crushed
* salt and pepper
* few basil sprigs, to garnish

1. Split each prawn by cutting along the belly and through the head and tail, leaving the back shell intact. Open out each prawn so that it lies flat. Season the cut surfaces with salt and pepper and brush both sides generously with the olive oil.
2. Place the prawns on the oiled grid of a preheated barbecue, shell-side downwards, and cook over the hot coals for 2 minutes. Turn the prawns over and cook for a further 2 minutes.
3. Meanwhile, melt the butter in a small pan and add the chopped basil and garlic - this can be done on the side of the barbecue.
4. Arrange the grilled prawns, flesh-side uppermost, on a large flat serving dish. Spoon the hot basil butter over them and garnish with the basil sprigs. Serve the prawns immediately with a simple green salad and lots of warm crusty bread to mop up the basil butter.

Serves: 4

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