Spicy Butterflied tiger prawns (shrimp
Serves 90ml/6tbsp olive olie
75ml/5tbsp orange juice
1 large garlic clove, finely chopped
5ml/1/4tsp hot chili flakes salt and pepper 900g/2lb raw tiger or king prawns (shrimp) peeled, d- veined and butter filed
Lim wedges to serve
75ml/5tbsp orange juice
1 large garlic clove, finely chopped
5ml/1/4tsp hot chili flakes salt and pepper 900g/2lb raw tiger or king prawns (shrimp) peeled, d- veined and butter filed
Lim wedges to serve
1 combines the oil, fruit juice. Garlic allspice, chili flakes and seasoning in a large, shallow baking dish. Add the prawns (shrimp) and turn to coat completely with the spiced oil.
2 cover the dish and leave to marinate for 1 hour at room temperature or for at least 2 hour in the refrigerator.
3 preheat a grill (broiler).
4 spread out the prawns in one layer in the baking dish, arranging them cut/
Side up as much as possible. Grill) broil)
About 10cm4in from the heat for 4-8 minutes or until the flesh becomes opaque. There is no need no turn them.
5 serve hot, with lime wedges
