I bought fresh B.C. spot prawns from Fisherfolk at Brickworks market one Saturday and made this easy and delicious recipe.¬†Spot prawns¬†are only available fresh for a short time so if you can't find them use extra large shrimp. You can grill shrimp with or without the shells - they are less messy to eat if they have been shelled but have more flavour with the shell on.¬†It is more economical to serve this as an appetizer but it makes a¬†wicked main course.
Makes 6 main course servings.
1.¬†With scissors, cut shrimp shells along the upper side to open.¬†Make a deep incision to remove the intestinal tract. Flatten shrimps open but leave shells on.
2.¬†In a small bowl combine olive oil with salt, pepper, rosemary,¬†garlic and hot pepper flakes.
3.¬†Rub the shrimps under the shell and along the incision with the¬†oil mixture.¬†Marinate up to an hour in the refrigerator.
4.¬†Preheat grill on high.¬†Cook shrimp about one to 2 minutes per side or until flesh is white and opaque, shells turn red and¬†shrimp curl slightly. Do not overcook.