How to Make Lemon Prawns

These delicious prawns are a snap to prepare. While they're best grilled, they can also be broiled. Serve with rice. Makes eight portions.

Difficulty: Moderate

Instructions

Things You'll Need:

• 1 cup olive (not virgin) oil
• 24 prawns or jumbo shrimp
• 2 tsp. coarse salt
• 1 tbsp. dried, crumbled thyme
• 1 tbsp. dried, crumbled oregano
• strainers
• 3 tbsp. fresh lemon juices
• 2 tsp. freshly ground black peppers
• measuring spoons
• barbecue grills or broiler
• graters
• measuring cups
• mixing bowls
• 2 tbsp. grated fresh lemon peel zest
• Barbecue Grills Or Broiler
• Graters
• Measuring Cups
• Measuring Spoons
• Mixing Bowls
• Strainers
• Strainers
• Mixing bowls
• Measuring cups
• 3 tbsp. fresh lemon juices
• 2 tsp. freshly ground black peppers
• 2 tsp. coarse salt
• 24 prawns or jumbo shrimp
• 2 tbsp. grated fresh lemon peel zest
• 1 cup olive (not virgin) oil
• 1 tbsp. dried, crumbled thyme
• 1 tbsp. dried, crumbled oregano

1. Stir together olive oil, herbs, lemon zest, sugar, salt and pepper.

2. Add prawns and toss until coated with marinade.

3. Let prawns marinate covered and chilled overnight or for at least 1 hour.

4. Stir in lemon juice, thyme and oregano and let stand at room temperature for 30 minutes.

5. Drain prawns in a fine sieve just before grilling.

6. Grill prawns on a rack set about 4 inches over glowing coals for 3 minutes on each side or until cooked through.

Tips & Warnings

• Prawns may also be broiled on the rack of a broiler pan, under a preheated broiler about 4 inches from the heat for 4 minutes on each side.
• To zest a lemon, use a fine grater or take off strips of peel with a zester or vegetable parer and finely chop. Be careful to remove only the yellow peel, not the bitter pith.

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