Gamberoni Grigliati Recipe

Prepare prawns

Rinse 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 dark intestinal thread, keeping shells and tails intact.

Marinade

In a large bowl combine 3 tbs extra virgin olive oil, sliced garlic, 2 tbs lemon juice, 1 tsp lemon zest, 1.25 tsp sea salt and 1/2 tsp freshly ground black pepper. Add the prawns and toss to coat evenly. Let marinate at room temperature for 10–15 minutes (no longer than 30 minutes to avoid 'cooking' in the acid).

Preheat grill

Heat a gas or charcoal grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan, heat it over high heat and brush lightly with oil to prevent sticking.

Grill prawns

Thread prawns onto metal skewers or use a basket to keep them from falling through the grates. Place prawns on the hot grill, shell-side down first. Grill 2–3 minutes per side until shells are pink-orange, flesh is opaque and slightly firm, and there are light char marks. Turn once using tongs; avoid overcooking.

Finish

Remove prawns from the grill and immediately brush with any remaining marinade from the bowl (discard any marinade that contacted raw prawns if you reserved marinade before adding prawns). Sprinkle the chopped parsley over the prawns and give a final squeeze of fresh lemon juice.

In a small bowl whisk together 1 tbs olive oil, 1/2 tbs lemon juice, 1/4 tsp salt and a pinch (about 1/8 tsp) black pepper. Place mixed salad leaves and halved cherry tomatoes in a bowl, drizzle with the dressing and toss gently to coat. Taste and adjust seasoning.

Arrange dressed salad on warm or room-temperature serving plates as a bed for the prawns.

Place the grilled gamberoni on top of the dressed salad. Garnish with lemon wedges and extra parsley sprigs. Serve immediately while prawns are hot, with additional lemon on the side.