Grilled Mediterranean King Prawns Recipe

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent burning.

Pat prawns dry with paper towels. In a bowl combine 2 tbs olive oil, minced garlic (3 cloves), lemon zest (1 tsp), smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Toss prawns in the marinade to coat evenly. Let sit 10–15 minutes while preparing couscous and butter.

Thread two prawns onto each skewer (or 2 per skewer depending on size) so they lie flat and cook evenly.

Preheat a grill or grill pan to high heat (around 200–230°C / 400–450°F). Oil the grates or pan lightly.

Grill skewered prawns 2–3 minutes per side, until opaque and firm with light char marks. Total cook time should be 4–6 minutes depending on size. Avoid overcooking.

Remove prawns from grill and rest 1–2 minutes before brushing with a little of the warm garlic, lemon & honey butter (see butter section).

In a small saucepan over low heat, melt 60 g unsalted butter gently — do not brown.

Add 1 finely minced garlic clove and cook 30 seconds until fragrant without coloring.

Stir in 1 tbs lemon juice, 1 tsp honey, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Remove from heat and stir in 1 tbs finely chopped parsley.

Keep butter warm (very low heat) and reserve about 1–2 tbs to brush on prawns when they come off the grill. Use remaining butter to drizzle over couscous if desired.

Bring 1.25 cups vegetable stock to a simmer in a small saucepan with 1 tbs olive oil and 1/2 tsp salt.

Place 1 cup couscous in a heatproof bowl. Pour the hot stock over the couscous, stir quickly, cover tightly and let sit 5 minutes for the couscous to absorb the liquid.

Meanwhile heat a medium skillet over medium heat with 1 tbs olive oil. Add diced zucchini, diced red bell pepper and finely diced red onion. Sauté 4–5 minutes until softened but still with a little bite. Season with a pinch of salt and pepper.

Stir the sautéed vegetables into the fluffed couscous along with halved cherry tomatoes, halved kalamata olives, 1 tbs lemon juice, 1 tbs chopped mint, 1 tbs chopped parsley, and 1/2 tsp salt plus 1/4 tsp black pepper. Taste and adjust seasoning.

If desired, spoon 1 tbs of the warm garlic lemon butter into the couscous and fold gently to marry flavors.

Divide the couscous between 4 plates (or two plates for larger portions). Place 3 grilled prawns per portion on top of the couscous.

Brush prawns with reserved garlic, lemon & honey butter. Garnish with lemon wedges and microgreens or extra parsley. Serve immediately.