Garlic Herb Grilled Giant Prawns

Instructions

1. 1. Prepare the prawns: Rinse the giant prawns thoroughly under cold running water, removing any debris from the shell. Pat them dry carefully with paper towels—drying helps the butter mixture cling better and promotes more even grilling. Using a sharp knife, split each prawn open lengthwise along the back, taking care not to cut all the way through the shell. This partial butterfly opens the flesh for seasoning and ensures even cooking. Remove the dark vein from each prawn to keep the flavor clean and fresh.
   2. Make the garlic herb butter: In a small mixing bowl, whisk together the melted butter and olive oil until fully blended. Add the minced garlic, lemon juice, lemon zest, parsley, Italian herbs, salt, and freshly ground black pepper. Stir until the mixture becomes a fragrant, cohesive sauce. The warm butter carries the aromas of the garlic and herbs, which will soak into the prawn meat as it grills. Keep the mixture nearby for basting.
   3. Grill: Preheat a grill or grill pan to medium-high heat so the prawns can char quickly without overcooking. Brush the cut sides of the prawns generously with the garlic herb butter, coating the exposed meat thoroughly. Place them shell-side down on the hot grill—this helps protect the meat from direct heat and prevents sticking. Grill for 4–5 minutes until the shells begin turning a bright orange-red. Flip the prawns and grill an additional 2–3 minutes, brushing with more garlic herb butter as they cook. The meat should turn opaque and remain plump and juicy, a sign they are fully cooked without drying out.