A recipe serves 4 persons

12 pieces fresh or frozen Jumbo Prawns
(with head & shell on)
2 lemons
Pinch black pepper
Pinch salt
Salsa Verde (Green Sauce)
2 teaspoon capers/chopped
1 large red onion
4 teaspoons French parsley/chopped
2 teaspoons chives/finely cut
1 teaspoon walnuts/roasted & chopped
2 green chillies/deseeded & chopped
4 gloves of garlic / chopped
1/2teaspoon salt
Pinch black pepper
160ml extra virgin olive oil

Rinse the prawns well in cold water, slice the tail open from the back to be able to remove the stomach, rinse again in cold water to make sure there are completely clean.

Dry them on a kitchen towel and season first with plenty of lemon juice and then with salt & pepper, set aside in the refrigerator for about half an hour.

Meanwhile prepare Salsa Verde; mix together all the ingredients mentioned above except the olive oil, let it stand at room temperature for 15 minutes than add the olive oil and blend very well, keep chilled till the prawns are ready cooked.

Remove the prawns from the refrigerator and place them on the hot BBQ Grill, cook very short but hot from all sides, without burning them black- maximum 4 minutes total cooking time or till you see the meat at the tail turns into with-pink colour.

Remove from the fire, onto a hot serving plate, lemon wedge on the side and drizzle each of the prawns with Salsa Verde.