I love this method of grilling prawns in their shells without turning them onto the flesh side – the shell protects the delicate meat from overcooking and keeps them deliciously juicy. I find it easiest to cut off the heads before cooking them as they fit in my char-grill pan better that way, but leave the heads on for presentation if you prefer. The smoky parsley and garlic butter I often serve over a grilled steak is just as good with prawns (or chicken or fish or veggies!). Lovable Rogue Funky Ferment Verduzzo from Carillion Wines is a great match with these barbecued prawns with garlic butter – its complex enough to harmonises with the smokiness, garlic and sweet prawns.
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