Gambas grillées au citron et à l’ail au barbecue

Ingrédients

• 600 g large raw prawns, peeled (tail may remain on)
• 4 tbsp olive oil
• 4 garlic cloves, pressed
• Zest and juice of 1 lemon
• 1 tsp chili flakes
• Salt and freshly ground black pepper to taste
• A handful of fresh parsley, finely chopped
• Extra lemon wedges for serving

Préparation

1. 1

   Light the barbecue and let the coals burn down until they have a nice grey ash layer. This takes about 20 to 25 minutes.Meanwhile make the marinade: mix olive oil, crushed garlic, lemon zest, lemon juice, chili flakes, salt and pepper in a bowl.Add the peeled prawns to the marinade and toss well. Let them marinate for 15 minutes while the barbecue comes up to temperature.Thread the prawns onto metal or soaked wooden skewers, two to three per skewer.Grill the prawn skewers over high heat, about 2 minutes per side, until they’re nicely pink and lightly golden. Don’t cook too long—prawns cook quickly.Remove the skewers from the barbecue and immediately sprinkle with freshly chopped parsley. Serve with lemon wedges and a fresh yogurt-garlic dip or crusty French bread.