There is something about warm summery days/nights and prawns!
Such a little power house of protein, omega-3 fatty acids and vitamins A & E and minerals – calcium, potassium and phosphorous. And along with Garlic is a wonderful seasoning to add aroma, taste, and added nutrition to your prawn dish.
12 large green prawns (peeled, deveined & tails intact)
70g coconut oil (melted)
3 garlic cloves (peeled and crushed or chopped very finely)
2 tsp pink Himalayan salt
2 tsp ground black pepper
1 lemon (halved)
1 long red chilli sliced (for garnish)
1/4 cup coriander leaves (for garnish)
Combine salt, pepper, garlic and coconut oil together in a bowl (deep enough to dip the prawns in) Dip prawns into mixture and coat well and set aside on plate lined with baking paper. Preheat a hotplate or BBQ grill (medium to high heat), place lemon halves cut side down onto the hotplate followed by the prawns. Cook prawns for 2 mins, roughly a minute each side or until browned.
Serve on a bed of mixed salad leaves, sautéed asparagus & prosciutto, grilled lemon and top with sliced chilli and coriander leaves. Squeeze lemon juice all over!