Ingredients
The following ingredients have 6 Servings
- 1 lb. tiger prawns (or jumbo shrimp), peeled, deveined, and tails removed (about 24 prawns)
- 2 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 2 tablespoon garlic, minced
- 1 tablespoon cajun spice (or Old Bay spice)
- 1 tablespoon Italian seasoning
- 1/2 tablespoon paprika
- 1 tablespoon parsley, finely chopped
- 2 lemon wedges
Instruction
- Use scissors to cut through the shell along the back of the prawns, and remove the shells. Rinse to remove the veins and pat dry with paper towel.
- Add the prawns into a large bowl and add in a tablespoon olive oil, lemon juice, minced garlic, cajun spice, Italian seasoning, and paprika. Shrimp are naturally quite flavourful on their own, so you do not need to over season them.
- Toss to combine and fully coat the prawns with the marinade. Cover with cling wrap and refrigerate for at least 15 minutes, up to 30 minutes.
- Thread the marinated prawns onto skewers. Add 4 prawns on each skewer.
- Lightly brush some olive oil over the grill pan. Preheat the grill over medium high heat for 3 minutes until the oil starts sizzling and shimmering. In a small bowl, combine remaining olive oil with finely chopped parsley. Set aside until ready to grill.
- Place the skewers spaced evenly apart on the grill pan and grill for 3-4 minutes on each side or until the prawns turn completely orange. Brush the olive oil parsley mixture over the prawns during grilling.
- Transfer to a plate and serve warm with some lemon wedges on the side. Sprinkle extra chopped parsley on top.
