Grilled Spot Prawns

Ingredients for Grilled Spot Prawns

• 900g head- and tail-on Santa Barbara spot prawns or jumbo prawns

• 5 tablespoons extra-virgin olive oil, divided

• 2 garlic cloves, minced

• 1/2 teaspoons dried crushed red pepper flakes

• 45ml Pernod or ouzo

• 2 tablespoons chopped fennel fronds, divided, plus 1 fennel bulb, very thinly sliced crosswise

• Kosher salt and freshly ground black pepper

• 6 cups (lightly packed) baby rocket

• 2 tablespoons fresh lemon juice

How to make Grilled Spot Prawns

Using a small knife or kitchen shears, butterfly prawns from tail to base of head, leaving peel and head on; devein.

Heat 45ml oil in a small saucepan over medium heat. Add garlic and pepper flakes; saut&eactue; until aromatic, about 30 seconds. Transfer to a medium bowl; stir in Pernod and 1 tablespoon fennel fronds. Season with salt and pepper. Add prawns; toss to coat. Marinate at room temperature, tossing occasionally,for 30 minutes.

Prepare a grill to high heat. Grill prawns, brushing with marinade from bowl, until bright pink and just opaque in centre, about 2 minutes per side. Transfer to a plate. Mix sliced fennel bulb and rocket in a large bowl. Drizzle lemon juice and remaining 2 tablespoons oil over; toss to coat. Season with salt and pepper.

Arrange salad on a plate. Top with prawns, garnish with 1 tablespoon chopped fronds.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.