Grilled prawns with chili and garlic butter
Ingredients
- 15 Black Tiger prawns, gutted
- ½ lemon
- 2–3 tbsp garlic butter
- 1/2 red chili
- Black pepper, to taste
- 1 sprig of parsley
Utensils
- Grill
- Knife
- Cutting board
- Wooden skewers
- Alu grill tray
- Spoon
Instructions
- Preheat the grill to 160 degrees.
- Chop the chili finely.
- Skewer 3 prawns on each wooden skewer.
- Place the crustaceans on the grill.
- Grill the skewers over direct heat for 2 minutes per side.
- Then Place the skewers in an aluminum grill pan.
- Reduce the heat to 100-120 degrees.
- Add the garlic butter, chopped chili and the parsley.
- Once the garlic butter has melted, use a spoon to baste the shrimp with the melted butter.
- Turn the skewers over and pour the butter over again.
- Squeeze out the lemon juice and sprinkle over the shrimp with the pepper.
