Gamberoni Alla Griglia Recipe

Prepare prawns

Rinse the tiger prawns under cold water and pat dry thoroughly with paper towels. If not already deveined, make a shallow cut along the back and remove the vein while keeping shells and tails intact for flavor and presentation.

Marinate

In a bowl combine 3 tbs olive oil, 2 tbs lemon juice, 2 minced garlic cloves, 1 tsp smoked paprika, 1 tsp coarse sea salt and 1 tsp freshly ground black pepper. Add the prawns and toss to coat evenly. Let marinate at room temperature for 15 minutes (no longer than 30 minutes to avoid 'cooking' in the acid).

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). Oil the grates lightly or brush the grill pan with oil to prevent sticking.

Grill prawns

Thread prawns onto skewers (2–3 prawns per skewer) or place directly on the grates. Grill for 2–3 minutes per side until shells turn bright orange-pink and flesh is opaque with slight char marks. Total cook time about 4–6 minutes depending on size. Avoid overcooking to keep prawns tender.

Rest

Remove prawns from the grill and transfer to a serving platter. Squeeze a little fresh lemon over them and let rest for 2 minutes before serving.

Chop herbs

Finely chop the parsley and fresh oregano (if using). Aim for a coarse, even chop rather than a paste to preserve texture.

Mix sauce

In a bowl combine 1 cup chopped parsley, 2 tbs chopped oregano, 3 minced garlic cloves, 2 tbs red wine vinegar, 6 tbs extra-virgin olive oil, 1 tsp red pepper flakes, 1 tsp lemon zest, 3 tsp coarse sea salt and 1 tsp freshly ground black pepper. Stir thoroughly until emulsified. Taste and adjust seasoning — add more vinegar for brightness, oil to mellow, or red pepper flakes for heat.

Rest sauce

Let the chimichurri sit for at least 10 minutes at room temperature to allow flavors to meld. It can be made up to 4 hours ahead and refrigerated; bring back to room temperature and stir before serving.

Spoon chimichurri generously over the grilled prawns or serve it on the side for dipping. Garnish with extra parsley and lemon wedges. Serve immediately while prawns are warm.

Estimated plating: arrange prawns in a single layer on a platter, drizzle about 2–3 tbs chimichurri over them and pass remaining sauce at the table.