Tiger Prawns are always a treat, and these smoky grilled prawns are packed with flavor thanks to my favorite herb trio: thyme, chives, and rosemary.
Ingredients
- 1 pound Black Tiger Prawns 4/6 count (about 6 prawns)
- ½ cup olive oil
- 5 sprigs fresh thyme
- 10 sprigs fresh chives
- 2 (4”) sprigs fresh rosemary
- 2 cloves garlic, minced
- ½ teaspoon flake salt
- ¼ teaspoon cracked black pepper
- ¼ teaspoon crushed red pepper (optional)
- 1 teaspoon Hungarian paprika
- 6 12” wooden skewers soaked in water for several hours
Preparation
In a medium bowl, combine all of the above ingredients except the prawns and skewers, mixing well. Place the prawns in the bowl with the herb mixture and toss to coat, taking care to get some of the herb mixture underneath the prawn shells.
Cover and refrigerate for 2-3 hours.
Preheat the grill to a low-medium heat. Skewer each prawn (1 prawn per skewer) and place them on the grill over medium heat.
Grill the prawns, turning halfway through until they turn opaque, approximately 7 minutes per side. (Grilling slowly over low-medium flame will prevent these large prawns from charring on the outside before they are cooked through).
*Double the herb marinade and reserve half to toss with grilled vegetables as a delicious side.
