Butterflied BBQ Prawns with Confit Chilli and Charred Greens

Ingredient

10 whole large king prawns - butterflied and poo shoot removed
2tbs confit garlic mix
2tbs confit chilli mix
Juice of 2 lemons
Charred greens
1 bunch Chinese broccoli
1 bunch shallots
2 long Thai chillies - de-seeded and julienned
1 tbs Red Island extra virgin olive oil
Salt and pepper to taste

Method

Do the charred green first. Heat your BBQ up to a high heat.

Lay the Chinese broccoli and shallots out on a tray, drizzle with the olive and season with salt and pepper. Mix the greens around so it’s all coated in the oil.

place the greens in a single layer on the bbq. Char the green on each side for around 2 minutes. Once cool enough to chop into 3cm pieces.

Mix together the confit chilli garlic mixture.

Lay the prawns out so that they’re butterflied and the flesh is exposed. Using a pastry brush, paint the flesh of the prawns with the confit chilli garlic mixture.

Transfer the prawns to a hot grill, flesh side down and cook for 2 minutes. Turn and continue to cook on the shell said if needed.

As soon as the prawns come off the grill, season with salt and lemon juice. Arrange the prawns as a plate and generously scatter over the charred greens

The charred jalapeno and avocado salsa goes perfectly with this.

Recipe by Courtney Roulston