Gambas Tigre Grelhadas Recipe

Prepare marinade

In a medium bowl whisk together extra-virgin olive oil, fresh lemon juice, minced garlic, smoked paprika and optional cayenne, chopped parsley and cilantro, sea salt and black pepper until combined.

Taste marinade and adjust seasoning: add a little more salt or lemon if desired. Set aside 2 tablespoons of the marinade for basting during grilling and reserve the rest for the prawns.

Prepare prawns

If not already done, rinse prawns under cold water and pat dry thoroughly with paper towels. Leave shells and tails on for flavor and protection while grilling. If prawns are very large and straight, make a shallow cut along the back to ensure even cooking and better marinade penetration; remove the digestive vein if present.

Place prawns in a large bowl or shallow dish. Pour the reserved marinade over the prawns, toss gently to coat all sides, and let marinate at room temperature for 15–20 minutes (or up to 30 minutes in the refrigerator). Do not marinate much longer to avoid 'cooking' the prawns in acid.

If using wooden skewers, soak them in water for 20–30 minutes before threading to avoid burning. Thread 3–4 prawns per skewer through the head-to-tail or just through the body, leaving tails exposed for presentation. Alternatively, grill prawns directly on the grate or in a grill basket.

Preheat grill to medium-high (about 425–450°F / 220–230°C). Oil the grill grates lightly to prevent sticking. If using a stovetop grill pan, heat until hot and lightly oil.

Place prawns on the hot grill. Grill 2–3 minutes per side until shells turn bright orange-pink and flesh is opaque and just firm. Total cooking time will be about 4–6 minutes depending on prawn size. Avoid overcooking — shrimp/prawn should be just opaque and springy.

During the last minute of grilling, baste the prawns with the reserved 2 tablespoons of marinade and brush with melted butter for extra gloss and flavor.

Remove prawns from the grill and transfer to a serving platter. Sprinkle with extra chopped parsley and flaky sea salt. Serve immediately with lemon wedges and crusty bread to sop up juices.