I love this method of grilling prawns in their shells without turning them onto the flesh side (see video below); the shell protects the delicate meat from overcooking and keeps them deliciously juicy. They look impressive too. 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 – it’s complex enough to harmonises with the smokiness, the garlic and the sweet prawns all at once.
Serves 2
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