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How to make Barbecued prawns with green chilli and parsley sauce

Yield = 8
Prep time: 0:25
Cook time: 0:05
Total time: 0:30

Ingredients

1kg (about 16) extra large green king prawns, peeled leaving tails intact
Olive oil, to grease
1 tablespoon olive oil
Lemon wedges, to serve

Green chilli & parsley sauce

3 fresh jalapeno chillies, halved, deseeded, chopped
1 1/2 cups firmly packed fresh continental parsley leaves
2 garlic cloves, crushed
2 drained anchovy fillets, coarsely chopped
80ml (1/3 cup) extra virgin olive oil
1 tablespoon fresh lemon juice

Method

Step 1 To make the green chilli & parsley sauce, place the chilli, parsley, garlic, anchovy and 1 tablespoon of oil in the bowl of a food processor and process until finely chopped. With the motor running, add the lemon juice and remaining oil in a thin, steady stream until smooth. Season with salt and pepper.
Step 2 Use a small sharp knife to cut a slit lengthways along the centre of the back of each prawn (don't cut all the way through). Devein. Use your fingers to gently open each prawn slightly.
Step 3 Brush a barbecue flat plate or chargrill with oil to grease. Preheat on high. Drizzle the oil over the prawns. Season with salt and pepper. Add to the barbecue and cook for 2 minutes each side or until golden and cooked through.
Step 4 Place the prawns on a serving platter and serve with the green chilli & parsley sauce and lemon wedges.