Steve’s Special Grilled Prawns

1 pound (14-16 prawns per pound) fresh large gulf prawns, sliced down back (butter flied), deveined and feet removed but with shells left on* 

½ bunch parsley, chopped fine
4-5 gloves garlic, chopped fine
¼ cup olive oil
Squeeze of lemon
Pinch fine sea salt and freshly ground pepper, to taste

Make marinade: Combine olive oil with parsley, garlic, lemon, salt and pepper.  Let flavors meld.

Meanwhile, lightly oil and preheat grill.  When hot, place prawns meat side down and cook for approximately two minutes, brushing with the marinade.  After a couple of minutes, turn prawns shell side down and grill another three minutes or so, continuing to baste occasionally.  When shells turn deep pink prawns are done.  Serve  immediately accompanied by fresh roasted vegetables, risotto, and glasses of cold Pellegrini Sauvignon Blanc-Leveroni Vineyard. 

* For an alternate flavor twist, remove shells, baste with marinade before cooking, and wrap each sheet in a thin sheet of pancetta.  To cook, place 3-4 prawns on a skewer and grill over a hot fire for 2 minutes per side, brushing occasionally with marinade.