Grilled Spanish Red Carabineros Jumbo Prawns with Garlic and Lemon
Ingredients:
- 4 Spanish Red Carabineros Jumbo Prawns
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt and pepper, to taste
Instructions:
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Begin by cleaning the Spanish Red Carabineros Jumbo Prawns. Remove the heads and shells, leaving the tails intact. Devein the prawns by making a shallow incision down the back and removing the vein.
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In a large bowl, whisk together the minced garlic, olive oil, lemon juice, salt, and pepper.
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Add the cleaned prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
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Preheat your grill to medium-high heat.
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Remove the prawns from the marinade and grill for 2-3 minutes per side, or until charred and pink.
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Remove the grilled prawns from the grill and let them rest for a few minutes.
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Serve the prawns with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.
This grilled Spanish Red Carabineros Jumbo Prawns recipe is a perfect dish for a seafood feast or a special occasion. The simple marinade of garlic and lemon enhances the natural flavors of the prawns, while the grilling process creates a crispy and charred exterior. It's a dish that will impress your guests and leave them wanting more. Enjoy!
