16 whole large green prawns
Sea-salt flakes and freshly ground black pepper, to season
½ cup (125 ml) extra virgin olive oil
2 red chillies, roughly chopped
1 clove garlic, crushed
8 sprigs oregano
1 cup flat-leaf parsley leaves
finely grated zest and juice of ½ lemon
1 punnet snow pea tendrils, to serve
- Preheat barbecue grill or oven grill to medium-high.
- Using scissors, cut prawns in half lengthways, cutting from the spine inwards. Leave legs and heads intact in the shell as you cut. Open out prawns from incision and flatten. Season with salt and pepper, then set aside.
- Put oil, chilli, garlic, oregano, parsley and lemon zest in the small bowl of a food processor and process until smooth and green.
- Grill prawns for 2 minutes on each side. Remove from heat and arrange on a serving platter. Spoon over dressing and drizzle with lemon juice, then scatter over snow pea tendrils and serve.