Randy and Becky's grilled prawns
Prep time
Cook time
Total time
Make sure and use wild caught prawns in their shell
Cuisine: Northwest
Serves: 2
  • 24 large wild caught prawns in shell
  • 6-8 cloves of garlic, minced
  • ¼ cup of olive oil
  • ¼ cup of fresh parsley, minced
  • 1 tsp of kosher salt
  • ½ tsp of ground black pepper
  1. First off, be amazed at your prawns. We start off with ripping the poor little bugger’s heads off as soon as we get into the dock with our bounty. If your head of your prawns are still on, rip them off with a twisting motion. Rinse the prawns then set in a colander to dry.
  2. After they have set a few minutes, set down at your table and take a sturdy pair of scissors and cut down the back of the shell. Remove any veins you can. Next you mix all the rest of the ingredients in a large plastic zip lock bag and squish around till mixed. Toss the prawns in there and squish around some more till the prawns are well covered with the marinade and set in the fridge for an hour or so.
  3. Next heat up the grill to high or heat up the broiler on the oven to 500 with a rack set on the top most setting. Take your prawns out of the fridge and spread in a grill rack. (Ya know one that you use for grilling veggies or small items on the grill? If you don’t have one you should get one, now!)
  4. Grill the prawns for 5-7 minutes on each side till just barely done. If you are cooking them under the broiler, spread on a metal baking sheet and cook five minutes under the broiler then turn and cook another 5-7 minutes till done. It doesn’t take long don’t overcook them! Serve in the shell with bowls out for the shells and lots of napkins!
Recipe by The Cave Woman Cafe at http://cavewomancafe.com/fish/back-in-action-with-prawns-on-the-grill/