Grillade jätteräkor med citron och oregano

Ingredients for Grilled Jumbo Prawns with Lemon and Oregano

• 1.4kg jumbo prawns in shell (7 or 8 per pound)

• 4 large garlic cloves

• 3/4 teaspoons salt

• 5 tablespoons fresh lemon juice

• 1/2 teaspoons black pepper

• 180ml olive oil

• 60ml finely chopped fresh oregano (from 1 bunch)

• 3 lemons, each cut into 6 wedges

Snip through shells of prawns along middle of back using kitchen shears, exposing vein and leaving tail and adjoining segment of shell intact. Devein prawns, leaving shells in place.

Mince and mash garlic to a paste with salt using a large heavy knife or a mortar and pestle. Transfer to a blender along with lemon juice and pepper and blend until smooth. With motor running, add oil in a slow stream, blending until emulsified. Transfer dressing to a bowl and stir in chopped oregano.

Prepare grill for cooking over direct heat with medium-hot charcoal (moderate heat for gas).

Toss prawns with 60ml dressing in a large bowl and marinate no more than 15 minutes. (Texture of prawns will change if marinated too long.)

Lightly brush lemon wedges with some of remaining dressing and grill, turning over once, until grill marks appear, 3 to 5 minutes. Transfer to a large platter.

Grill prawns on lightly oiled grill rack (covered only if using a gas grill), turning over once, until just cooked through, 7 to 8 minutes total. Transfer to platter with lemons as grilled. Serve with remaining dressing.

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