- 4 Spanish Red Carabineros Jumbo Prawns
- 2 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- Salt and pepper, to taste
Begin by cleaning the Spanish Red Carabineros Jumbo Prawns. Remove the heads and shells, leaving the tails intact. Devein the prawns by making a shallow incision down the back and removing the vein.
In a large bowl, whisk together the minced garlic, olive oil, lemon juice, salt, and pepper.
Add the cleaned prawns to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 1 hour.
Preheat your grill to medium-high heat.
Remove the prawns from the marinade and grill for 2-3 minutes per side, or until charred and pink.
Remove the grilled prawns from the grill and let them rest for a few minutes.
Serve the prawns with a drizzle of extra virgin olive oil, a squeeze of fresh lemon juice, and a sprinkle of chopped parsley.
This grilled Spanish Red Carabineros Jumbo Prawns recipe is a perfect dish for a seafood feast or a special occasion. The simple marinade of garlic and lemon enhances the natural flavors of the prawns, while the grilling process creates a crispy and charred exterior. It's a dish that will impress your guests and leave them wanting more. Enjoy!